Scout's lobster rolls

Prep time 5 mins
Cooking Time 15 mins
Serves 4
Portrait photo of chef Charlotte Langley with folded arms

Recipe By

Chef Charlotte Langley

  • 1½ lbs of cooked MSC certified lobster meat (about three 1.25 – 1.5 lb live lobsters, boiled)
  • 4 hot dog rolls (or any bun or rolls you love!)
  • ½ cup (125 ml) butter at room temperature, plus extra for the buns
  • ½ cup (115 gr) sour cream
  • ½ cup (115 gr) cream cheese at room temperature
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh tarragon, chopped
  • 2 tbsp fresh basil, chopped
  • ½ (25 ml) lemon juice
  • Salt and pepper
  1. If using frozen lobster meat, thaw and drain well on paper towel.
  2. If using live lobsters, bring a large pot of salty water (as salty as the ocean) to a boil. Remove elastics from the claws and place the lobster in the pot. Cook for 8-10 mins. Meanwhile, prepare a large bowl of ice water. Once cooked, submerge the lobsters in the ice water immediately. Remove and let rest for a few minutes. Shell the meat, then chop it roughly.
  3. In a stand mixer fitted with the paddle attachment, blend the butter, cream cheese and sour cream together until well combined. With a wooden spoon or large spatula, fold in the lobster meat until well incorporated. Add the fresh herbs, reserving 1 tsp of each for garnish. Season with salt, pepper and lemon juice to taste.
  4. Heat a frying pan to medium. Butter the buns well on both outer sides and toast in the pan until golden brown.
  5. Fill the toasted buns with the lobster mixture, sprinkle the herbs on top and serve with potato crisps.

Ingredients

Method

  • 1½ lbs of cooked MSC certified lobster meat (about three 1.25 – 1.5 lb live lobsters, boiled)
  • 4 hot dog rolls (or any bun or rolls you love!)
  • ½ cup (125 ml) butter at room temperature, plus extra for the buns
  • ½ cup (115 gr) sour cream
  • ½ cup (115 gr) cream cheese at room temperature
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh tarragon, chopped
  • 2 tbsp fresh basil, chopped
  • ½ (25 ml) lemon juice
  • Salt and pepper
  1. If using frozen lobster meat, thaw and drain well on paper towel.
  2. If using live lobsters, bring a large pot of salty water (as salty as the ocean) to a boil. Remove elastics from the claws and place the lobster in the pot. Cook for 8-10 mins. Meanwhile, prepare a large bowl of ice water. Once cooked, submerge the lobsters in the ice water immediately. Remove and let rest for a few minutes. Shell the meat, then chop it roughly.
  3. In a stand mixer fitted with the paddle attachment, blend the butter, cream cheese and sour cream together until well combined. With a wooden spoon or large spatula, fold in the lobster meat until well incorporated. Add the fresh herbs, reserving 1 tsp of each for garnish. Season with salt, pepper and lemon juice to taste.
  4. Heat a frying pan to medium. Butter the buns well on both outer sides and toast in the pan until golden brown.
  5. Fill the toasted buns with the lobster mixture, sprinkle the herbs on top and serve with potato crisps.

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

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