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!
Finally the sun is shining in London, that means it’s almost summertime! And there’s no better way to celebrate than with a juicy and tasty lobster roll. A classic all-american favorite, this traditional recipe makes the best use of hot dogs buns and succulent lobster.
I’ve tried lobster rolls before, but its greasiness put me off a little. Ever since, I’ve been making my own version ( so I know exactly what goes in), turning this summer staple into a lighter but flavoursome snack packed with healthy veggies and refreshing tasty ingredients.
As you know I’ve been collaborating with Iceland on their recent campaign #PowerofFrozen. So, I’m very glad to share with you this new awesome recipe that highlights the value of using high-quality frozen produce.
I’m a huge lobster lover, but it can be tricky to find it fresh here in London ( without being ripped off), so I thought to give the frozen version a try. Whilst shopping at Iceland, surprisingly I found these luxury Canadian lobster tails, which at a mere £10 are such a bargain, and I can safely say they are just as good as the fresh ones.
Personally, going frozen is a great option for me, not only because it can save me loads of time in cooking prep, but it also helps me cut down on food waste, because you only use what you need and store back in the freezer the rest for later use. More importantly, modern freezing methods lock in valuable nutrients while retaining the quality and taste you would expect from fresh products.
Back to these tasty lobster summer rolls, you only need very simple ingredients, all available at Iceland: lobster tails, frozen sweetcorn and garden peas, greek yogurt, sour cream, lemon, spring onion, and hot dog buns. Other than that, I like to add some freshly chopped cilantro and red chilli, to give a nice spicy kick and balance the sweetness of the veggies.
These light summer lobster rolls are very quick and easy to make, and come together in just as little as 20 mins.
Start by steaming the lobster tails, in the meantime blanch the sweetcorn and peas and grill the buns.
Then, all you have to do is mix together the lobster meat with the veggies, sour cream and greek yogurt (but you can also use a mix of sour cream and homemade mayo if you like), some lemon juice and zest, chopped cilantro and chilli. Don’t forget to season well with sea salt and freshly cracked black pepper . There you go, your delicious lobster mixture is all ready to be stuffed in the buns and go straight into your mouth!
I really hope you give these awesome and light summer lobster rolls a try. If you do, make sure to comment here below and share with me your thoughts and your favorite ingredients to use. Don’t forget to snap a picture, tag it #thepetitecook and #PowerofFrozen and share it with me and all your friends on Instagram!
- 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
- Place the lobster tails in the steamer basket, cover, and steam until opaque and cooked through, for about 12 minutes.
- 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.
- 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.
- 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.
- 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.
- Divide the lobster salad between the buns and serve straight away. Enjoy!
You don't need to be precise with the amounts, add more or less veggies as you please!
For more summery #PowerOfFrozen recipes showcasing fish and seafood, check out those below from fellow food bloggers:
Bbq Sardines with Wild Garlic Salsa
Grilled Seabass with Lemon Garlic Butter and Colcannon
This post is sponsored by Iceland, and as usual all opinions are my own. I’ve been regularly shopping at Iceland for a long time, and can only recommend it to all of you! Thank you for supporting the brands that support The Petite Cook.