Lobster Rolls

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.

Lobster Rolls
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 Click To Tweet

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

You can sub out the lobster for prawns
Recipe Category: Shellfish
All Rights Reserved: An original recipe from Lavender and Lime


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


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!


* or any flavoured salt you have to hand, or plain if that is all you have.
Inspiration published on Lavender and Lime April 11:

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