Lobster rolls

Jess Murphy’s lobster rolls

Jess Murphy’s lobster rolls

Sat, Mar 16, 2019, 06:00

  • Serves: 4
  • Cooking Time: 15 mins
  • Course: Side Dish
  • Cuisine: Irish


  • 400g cooked lobster meat 
  • 4 tbsp mayonnaise 
  • Juice of 1 lemon 
  • 2 celery sticks, finely chopped
  • 1 small bunch of flat leaf parsley or dill, finely chopped 
  • ½ tsp mustard powder 
  • ½ tsp ground white pepper 
  • ½ tsp fine sea salt 
  • A few drops of Tabasco sauce 
  • 4 brioche buns, crusty baguettes or hot dog buns sliced down the middle 
  • 100g butter, melted 


First, empty your lobster meat on to a tray and quickly pick through with your fingers, removing any cartilage or shell that might be there. Now place it in a large mixing bowl with the mayo, lemon, celery, herbs, mustard and seasoning. Add the Tabasco to taste, if you like it hotter add a few drops more. 

Brush the buns with the melted butter. Using your oven grill or a frying pan, toast the buns lightly so they have warmed and slightly browned. Fill the rolls generously with the lobster mixture. Arrange on a serving dish or platter. Garnish with lemon wedges and a few more pretty fronds of dill.