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Gaspésie Lobster Rolls

In 4 steps
Éric Boucher
May 7, 2021
Lobster roll WR


2 rolls


20 minutes


0 minutes


1 large egg
15 mL (1 tbsp.) Dijon mustard
30 mL (2 tbsp.) fresh lemon juice (or more, to taste)
1 cup Quebec canola oil
Quebec hot sauce, to taste
250 mL (1 cup) cooked lobster meat, cut into large pieces
60ml (1/4 cup) of the reserved homemade mayonnaise
60ml (¼ cup) celery stalk, finely chopped
15ml (1 tablespoon) fresh chives, chopped
Zest of ½ lemon (or more, to taste)
Lemon juice, to taste
2.5ml (1/2 tsp.) Sambal Oelek from Cuisine Wilfred
Quebec salted butter, softened
2 good quality hot dog buns
Boston lettuce leaves


  • 1
    Homemade mayonnaise: In a bowl, mix the egg and mustard. Season with salt and freshly ground pepper. Stream in the oil while whisking to create an emulsion. When the mayonnaise is well mixed, add the 2 tbsp. of lemon juice and hot sauce to taste. Mix well. Set aside.
  • 2
    In a bowl, combine lobster meat, homemade mayonnaise, chopped celery, fresh chives, lemon zest and juice, and sambal oelek. Taste and adjust seasoning (lemon juice, hot sauce, salt and pepper). Set aside.
  • 3
    Spread hot dog buns with butter on both sides. In a non-stick skillet over medium-high heat, brown the buns on each side until golden brown and crispy.
  • 4
    Top buns with Boston lettuce leaf, then lobster mixture. Serve immediately.
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