Nova Scotian Old Fashioned Grilled Lobster Rolls

I posted a lot of photos of lobster rolls when I was in Nova Scotia. Some of you were good about it, others were like: I WANT A LOBSTER ROLL, WAIL! So, it is only fair that I shared a recipe with you as soon as I returned, and here you are.

Lobster in Nova Scotia is plentiful and not expensive. A lobster roll costs less than £10 in a cafe or restaurant and is invariably packed with delicious fresh sweet meat. There are different approaches. Some are just soaked in melted butter, some are with mayo, others with creamed lobster, some have celery and pepper, some have nothing but lobster inside. They are almost always served in a bun, and usually a hot dog bun (although the hot dog buns in Eastern Canada are different to ours). 

One of my favourites was one that I made with the Kilted Chef, Alain, in his kitchen at a lobster-tastic evening, also involving gorgeous lobster caesars (a caesar is a Canadian take on the bloody mary with clamato, which is tomato juice with clam juice). Alain first steamed the lobster by cooking the lobster in a lidded pot in about an inch of salted water, the salt is important as the lobster is salty too, and if the water isn’t salted much of the flavour will leave the lobster for the unsalted water.

Alain suggests not killing it first, but if you are worried put it in the freezer for a few minutes to put it to sleep (they hibernate in cold conditions). After it was steamed and had cooled down, we extracted the meat and used it for the roll. They were gorgeous. Lobster rolls are served traditionally with potato chips or potato salad, we had a lovely fresh salad with ours.

To replicate the Nova Scotian hot dog buns, cut the sides off yours before toasting.

Thanks for the recipe, Alain! Enjoy everyone! 

Recipe:  Old Fashioned Grilled Lobster Rolls


6 hot dog buns
75g soft butter
500g lobster meat chopped
2 tbsp mayonnaise
50g diced celery
pinch of sea salt
pinch of pepper
75g shredded iceberg lettuce, divided into 6


Butter your hot dog bun on both sides and grill them on both sides. In a bowl mix the lobster meat, mayonnaise, celery and salt pepper to taste. Open your grilled bun and place 1/6 of your iceberg lettuce in, then spoon the lobster mixture onto the
center of the hot dog bun and serve.


With thanks to Tourism Nova Scotia and Destination Canada who sponsored my trip.



Written by Niamh
Cooking and travelling, and sharing it all with you.