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Perfect Lobster Roll recipe from Chef Stephan Schulz


Chef’s Note: Lobster season in Canada is 8 months long – August through to March, but the lobster season peaks twice each year, from April-June and also in December. This crustacean is much sought after and a favourite on most of our dinner, snack or special celebration menus….Enjoy this favourite recipe!


• 200 g of lobster meat
• One large bun (sub bun)
• Couple leaves of iceberg lettuce or Romaine lettuce
• Quarter cup of diced celery
• 1 to 2 tablespoons of chopped chives (or substitute Parsley),
• 1 to 2 teaspoon mayonnaise
• 1 tablespoon of lemon juice (optional but worth it)
• Salt and pepper to taste

• Drain excess juices from the lobster meat package
• Placing lobster meat into a small bowl
• Lightly pull the meat apart with your hands
• Add diced celery and mix gently
• Add a tablespoon of mayonnaise and the optional Lemon juice
• Add chopped chives (or Parsley) and gently mix

To Assemble:
• Cut one sub bun to about ¾ of its length

• Toast the bun if you prefer
• Stuff each side of the bun with lettuce
• Place lobster meat and mixture by hand into the bun
• Ready to serve.

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz

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