Lobster roll

Having lobster rolls always reminds me of my childhood summer vacations at the seaside. With this recipe, I can bring the joys of summer and warm weather back home whenever I want.


Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 198 / Protein 16g / Carbohydr. 28g / Fat 42g

Ingredients (4 servings)

0.25 headsendive
0.25 bunchesparsley
1 stalkscelery
1lobster tail
1egg yolk
2 tbspmustard (divided)
150 mlvegetable oil
1 clcognac
1lemon (juice)
1 tbspketchup
4hot dog buns


large saucepan, large bowl, whisk, cutting board, knife, spatula

Wine Tip

Chardonnay, 2013
A buttery, oak-aged Chardonnay from the Côte de Beaune together with lobster makes for a luxurious combination.

Step 1

Lobster roll

Thinly slice endive. Roughly chop parsley. Cut celery crosswise into half-moons.

cutting board, knife

0.25 heads endive / 0.25 bunches parsley / 1 stalks celery

Step 2

Lobster roll

In a large saucepan, cook the lobster in salted boiling water for approx. 7 – 9 min. When the lobster is finished, it will separate from the shell. Dice into medium sized pieces.

large saucepan, cutting board, knife

1 lobster tail

Step 3

Lobster roll

In a large bowl, beat together egg yolk and half of the mustard. Slowly add a steady stream of oil while whisking constantly until a mayonnaise-like consistency is formed.

large bowl, whisk

1 egg yolk / 1 tbsp mustard / 150 ml vegetable oil

Step 4

Lobster roll

Now add the cognac, the rest of the mustard, lemon juice, salt, pepper, and ketchup. Whisk thoroughly until well incorporated.

1 cl cognac / 1 tbsp mustard / 1 lemon / 1 tbsp ketchup / salt / pepper

Step 5

Lobster roll

In a separate large bowl, mix together the endive, parsley, celery, and lobster with the cocktail sauce. Season to taste with salt and pepper. Cut the hot dog buns lengthwise, but not all the way through. Fill the bun with lobster salad and garnish with parsley, if desired. Enjoy!

large bowl, spatula

4 hot dog buns