Mini Lobster Rolls Mini Lobster Rolls

Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2009



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 facts Per piece: about

  • Sodium 275 mg
  • Protein 6 g
  • Calories 138.0
  • Total fat 8 g
  • Potassium 122 mg
  • Cholesterol 18 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 5.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 2.0
  • Vitamin C 13.0
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Mini Lobster Rolls