There’s nothing quite like a lobster roll — buttery, tender lobster meat mixed with a light herbed mayo dressing and piled high into a toasted bun. This version, made with Sealand Canadian Lobster Tails poached in garlic rosemary butter, takes the classic to the next level. Fresh herbs, a bright squeeze of lemon, and a golden toasted roll make this a show-stopping summer staple (or an indulgent year-round treat)
Lobster Rolls
Rated 5.0 stars by 1 users
Category
Seafood
Servings
6
Prep Time
5 minutes
Cook Time
15 minutes
These Butter-Poached Lobster Rolls are the definition of indulgent simplicity — luxurious enough to impress, but easy enough to enjoy any time. Using Sealand Canadian Lobster Tails ensures incredible flavor and tenderness, and when paired with fresh herbs and toasted buns, every bite is buttery, bright, and unforgettable.
Serve them once, and they’ll become your signature summer dish.
Author:Sealand Quality Foods
Ingredients
-
4 pieces of Sealand Canadian Lobster Tails, unpacked and defrosted
- 1 1/2 sticks of butter (salted or unsalted)
- 6 cloves of garlic, lightly smashed
- 2 sprigs of Rosemary
- 2 lemon slices
- Salt and Pepper to taste
- All the lobster above, chopped roughly into 1 inch chunks
- 1/3 cup Mayonnaise
- 3 Tablespoons finely minced celery
- 3 Tablespoons finely minced red onions
- 2 Tablespoons minced chives
- 2 Tablespoons minced parsley
- 1 1/2 Tablespoons lemon juice
- 1/4 teaspoon each salt and pepper
- Pinch of chilli flakes, optional
- 6 Hot Dog buns
- 1 Tablespoons butter, unsalted
- Celery sticks
- Chips of your choice
- Lemon wedges
- Fresh dill leaves
Butter Poached Lobster
Lobster Rolls Mixture
Assemble & Serve
Directions
- Remove the Sealand Canadian Lobster Tails from the packing and defrost overnight in the fridge or for 3 hours on the kitchen countertop.
- To cook the lobster, take a sharp scissor and cut through the top of the lobster tail along the whole length. Use your hands to crack open the tail and gently separate the shell from the meat. Remove all the meat.
- Make sure not to discard the shells, as they make a tasty lobster stock.
- In a 9 inch skillet, add the butter, garlic and rosemary sprigs.
- Toast lightly for 2 minutes and then add in the lobster tail meat whole as they are.
- Season the lobster tails and add in the lemon slices.
- Use a large spoon and carefully spoon the excess butter in the skillet over the lobster. Continue poaching the lobster tail meat in the butter for 10-12 minutes until fully cooked and opaque in colour.
- Remove the lobster meat, and set aside.
- Similarly here, don’t discard the excess butter as it makes a tasty lobster risotto or lobster ravioli.
- Once the lobster meat has cooled slightly, chop it into 1 inch chunks.
- In a large bowl, mix all the lobster rolls ingredients, taste for seasoning. Add in the lobster meat and toss it in to absorb the flavours.
- To prepare the lobster rolls, it’s optional but highly recommended to taste the buns.
- In a heavy duty skillet over medium heat, heat up the butter and toast the buns for 1 minute per side until golden.
- Cut open each bun and stuff it generously with the lobster mixture.
- Serve the rolls warm or cold, along side some chips, celery sticks or your favourite sides.
- Garnish with some fresh dill leaves, some chilli flakes if you’d like and lemon wedges.
- Bon appétit.
