• 500g cooked lobster
  • 5 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 2 celery sticks, stringed and diced
  • small pinch of cayenne, plus extra to serve
  • 1 tbsp melted butter
  • 6 good-quality hot dog buns (brioche if you can get them)
  • snipped chives (optional)
  • good-quality potato crisps, to serve
  • gherkins, to serve


  • STEP 1

    Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)

  • STEP 2

    Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.

  • STEP 3

    To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.

Recipe from Good Food magazine, October 2014

Goes well with


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