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Lobster Rolls Recipe

Lobster Rolls

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on February 03, 2013

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    This was super easy and delicious. To make it healthier I served the salad in fresh red bell pepper halves instead of bread. I don't know what chevril is so I didn't include that, but took another reviewers advice and added extra chives instead. Next time I will cut down on the mayo, I don't like salads like this over-dressed and I felt it was a little too much. I just used a bag of frozen cooked lobster claws and arms and it worked wonderfully (although getting the meat out was the most time-consuming part of the whole meal. I will definitely make this again, maybe add some fresh chilis or jalepenos for some kick.

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  • on August 06, 2012

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    This recipe is a winner. Made it with frozen claw and tail meat and it was fabulous, easy and reminded us of lobster rolls on the East coast!

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  • on July 08, 2011

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    These lobster rolls were fantastic. I left out the celery (i actually don't like the texture that it adds and I didn't have chervil so I added a little extra chives. Otherwise made as directed. They were perfect!

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  • on July 02, 2011

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    this is incredible! made with fresh herbs from my garden.

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  • on February 20, 2011

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    Amazing lobster roll. Thanks for sharing the recipe.

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  • on August 14, 2010

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    What a perfect marriage of flavors! The truffle oil adds such a sophisticated layer, but doesn't overpower. I adjusted the herbs just a bit, as to what I had in the garden, and I did not add celery- not a fan. We served this as an appetizer on thickly-sliced baguette (lightly broiled with butter, garlic and a smidge of Parmesan. Everyone wanted more of these instead of dinner. : I have had the purist version of lobster rolls in Maine many, many times- love them, but these will knock your socks off.

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  • on June 28, 2010

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    I made these for a birthday party for our family and got rave reviews. We are all lobster roll addicts and many weren't happy with the wealth of ingredients in this recipe. They all took it back when they tasted this recipe. I have to say these are the best lobster rolls I've ever had. I did make my own mayo and did NOT put in the 1/2 teaspoon salt as the mayo was salty enough (and I consider salt a food group. I also didn't use all the sauce as it made more than enough to coat the lobster well. I actually went and bought more lobster for salad the next day and everyone asked for the recipe. This is my lobster roll recipe from now on.

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  • on March 04, 2010

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    I had never been a fan of lobster rolls before, this one left me speechless! I made the recipe as indicated - except for the lobster meat from an (expensive can, and all the flavours came together wonderfully, the chervil and chives bring a fresh taste, and the trufle oil - surprinsingly - does not overpower the lobter, but enhances it! It is now one of my favorite dishes.

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  • on December 29, 2009

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    We were unable to find fresh lobster or chervil when we wanted to make this, so used crab meat and dried chervil instead. We also added a little shaved truffle for added flavor, but think it would have been great without it. Can't wait to try it again with the lobster!

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  • on January 09, 2006

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    I was EXTREMELY pleased w/the results of this dish. Since I'm not really a fan of large pieces of bread, I opted for kaiser rolls instead and it was phenomenal. The blend of seasonings were just right and the little dash of old bay didn't hurt at all.

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