Summer Lobster Rolls
Prep time
Cook time
Total time
Give a refreshing twist to traditional lobster roll - Try these Summer Lobster Rolls filled up with vibrant and light ingredients for the perfect summertime treat.
Recipe type: Snack
Cuisine: American
Serves: 3
  • 2 frozen lobster tails
  • 100gr / 3.5oz frozen garden peas
  • 100gr / 3.5oz frozen sweet corn
  • 2 spring onions, finely chopped
  • 125gr / 4oz light sour cream
  • 100gr / 3.5oz thick greek yogurt
  • juice and zest of ½ lemon
  • ½ red chilli pepper, finely minced
  • a bunch of cilantro, finely chopped
  • 3-4 hot dog buns
  • extra-virgin olive oil, for brushing
  • sea salt and black pepper
  1. Place the lobster tails in the steamer basket, cover, and steam until opaque and cooked through, for about 12 minutes.
  2. With the help of kitchen scissor, cut straight down the central membrane break the tail in half vertically. Remove the meat from the shell immediately and chop into bites.
  3. Meanwhile, blanch the sweet corn and garden peas in a pot of simmering water, for about 4 mins. Cool under cold running water and transfer in a large bowl.
  4. Add into the bowl the lobster, spring onion, sour cream, greek yogurt, cilantro, lemon juice and zest and red chilli. Season well with salt and pepper and mix all the ingredients together.
  5. Brush the insides of the buns with a little olive oil. Grill the buns, oiled-side down, over medium heat until golden, 3-4 minutes.
  6. Divide the lobster salad between the buns and serve straight away. Enjoy!
This recipe makes about 3-4 lobster rolls.
You don't need to be precise with the amounts, add more or less veggies as you please!
Recipe by The Petite Cook at