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Summer in Nova Scotia has arrived and that means it’s time for lobster rolls by the ocean… and in your own backyard. This simple recipe pairs perfectly with a local craft beverage and hot, sunny days.
Fun fact: did you know it’s always lobster season in Nova Scotia? So if you’re craving a lobster roll in February, this recipe pairs perfectly with chilly, winter days too. Lucky us
Filling:
6 cups Freshly cooked lobster meat, cut into large pieces, chilled
1 cup Mayo
1 cup Celery, diced small
1/2 cup Red onion, diced small
3 tbsp Pommery (whole grain) mustard
1 tbsp Dijon mustard
3 tbsp Fresh tarragon, chopped
3 tbsp Green onion, chopped
1 Lemon, zested and juiced
Salt To taste
Rolls:
6 Sub rolls OR sausage buns
3 tbsp Butter, melted
Directions Makes: 6 rolls In a large bowl mix all ingredients together, excluding the lobster. When all ingredients are mixed thoroughly, gently fold in the cooled, cooked lobster meat being careful not to overwork the mixture. Refrigerate until ready to serve. Preheat a barbecue. Brush buns with melted butter and place on grill upside down – buns will grill quickly so keep a close watch! Rotate to get grill marks on both sides. NOTE: Another option is toasting the buns in the oven, or open in a pan with butter Remove lobster mixture from fridge and spoon equal amounts of filling into the freshly toasted rolls. Enjoy!
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 slavigne
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