Tested till perfect Mini Lobster Rolls

Mini Lobster Rolls

Enjoy these in little pieces as in the recipe, or divide the filling among small buns.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 pieces


  • 2 2lobsterlobsters, (about 1 lb/500 g each)
  • 1/2 cup 1/2cupmayonnaise
  • 2 tsp 2tspgranulated sugar
  • 1 tsp 1tsplemon juice
  • 1/4 tsp 1/4tspdried summer savory
  • 1/4 tsp 1/4tspdry mustard
  • 1 dash 1dashhot pepper sauce
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 1rib celery, finely diced
  • 1 1sweet green peppersweet green peppers, finely diced
  • 4 4soft oval bunbuns, (such as sausage or hotdog)
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Fill large pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to cover lobsters; bring to full rolling boil. Grasp back of each lobster; plunge headfirst into water. Cover and return to boil.

Reduce to simmer; cook until lobsters are bright red and small legs come away easily when twisted and pulled, about 10 minutes. Remove from water; let cool.

Remove lobster meat from shells. Chop into bite-size pieces; set aside.

Meanwhile, in large bowl, whisk together mayonnaise, sugar, lemon juice, savory, mustard, hot pepper sauce, salt and pepper. Stir in green pepper, celery and lobster meat. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Spoon into buns; cut each sandwich into thirds.

Nutritional Information Per piece: about

cal 138 pro 6g total fat 8g sat. fat 1g
carb 10g fibre 1g chol 18mg sodium 275mg
potassium 122mg

% RDI:

calcium 4 iron 5 vit A 2 vit C 13
folate 10
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