To me, the perfect lobster rolls have a great sauce, a bit of green crunchy leaves, and soft sweet lobster. We still have some crayfish in the freezer so I made these for St. Valentine’s Day.
Head straight on to the Recipe For ♥ Lobster Rolls ♥
We have two flights of stairs in our home. The one is steep, but straight and leads from the garage to the cottage. From there we have a walkway into our study. This is the one used by Dave and the dogs, and by me when we go out at night. The other set is a spiral staircase leading from the pub to the walkway at our bedroom. I use this one mostly as I find it more convenient. Molly, our Jack Russell, thinks so too, so she uses it during the day. The other night after Dave had locked up, I noticed a candle was burning. For the first time ever I did not turn the light on to go down the stairs.
Today’s inspirational recipe from Lavender and Lime ♥ Lobster Rolls ♥ #LavenderAndLime Share on X
I am not sure why I did not do so, because even though I can do the straight stairs in the dark, I know I cannot do the same with the spiral ones. My foot slid on the last of the turning steps and I missed it completely. This saw me tumbling down the remaining three steps. I had to hang on to make sure I did not land on the tiled steps below me. And as Dave had created a chair barrier for Holly, I had to ensure I did not slam into that either. I have serious bruising where my body connected with the treads. And I was really sore for a week after my fall. Needless to say, I won’t be doing that in the dark again!
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Lobster Rolls
Ingredients
For the sauce
- 60 mls mayonnaise
- 10 mls capers, drained
- 10 mls lime juice
- 2.5 mls Sriracha sauce (or more if you like your food spicy)
- 1 g chives, thinly sliced
- salt and freshly ground black pepper to season
For the lobster rolls
- 2 crayfish tails, steamed and sliced into bite sized pieces
- Rosemary salt to season *
- 2 rolls, cut in half
- Fresh rocket to garnish
Method
For the sauce
- Place the mayonnaise, capers, juice. Sriracha and chives into a mixing bowl
- Stir to combine and season to taste
- Place into the fridge for at least an hour for the flavours to develop
For the lobster rolls
- Place the crayfish into a bowl and add two thirds of the sauce
- Season with the rosemary salt and mix to coat the crayfish
- Slather the rest of the sauce on both cut sides of the rolls
- Layer the bottom half of the roll with rocket
- Top with the crayfish and place the top half of the roll on to the crayfish
- ENJOY!
Notes
Inspiration published on Lavender and Lime April 11:
- 2021: The Russian
- 2018: The Stuart Arms
- 2016: White Bean Skordalia
- 2013: Pickled Ginger
- 2012: Asian Salad Dressing
- 2011: Sichuan Pepper Prawns
I love these
thank you Sheree 🙂
Wait. You have a cottage and a pub?????!! I might have to move in with you! I finally had a lobster roll in New York City just a few years back, and wow. It was fabulous. Thanks for a recipe!
Anytime! Not that the pub is complete yet but if you come visit it might incentivise Dave to get it done 😉
Omg, these rolls look wonderful! Loving that yoh made your crayfish quite chunky.
I like to have decent bites 😉
I had never had a lobster roll until two years ago with my daughter in Montauk NY. During the pandemic of all times! I thought I had died and gone to heaven. So sad I had missed out on that experience all those years. Love your recipe. I must try it at home now. Thanks for sharing.
And thank you for visiting 🙂
This looks delicious! I just had my first lobster roll on our January Florida vacation. I have some crab in the freezer so I’ll have to try yours. Glad you are okay (if bruised). My sister has a pub shed they built outside
I like the idea of a pub shed! And enjoy the crab rolls 🙂