Dilly Pickle Lobster Roll

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East Coast cuisine is renowned for its lobster rolls, but the debate continues: should they be served hot or cold? Should you use mayonnaise or butter? Regardless of your preference, the sweet, tender lobster is always the highlight.

To make the best lobster rolls, start with high-quality lobster meat. If you have access to a good seafood shop, try to get fresh lobster. The claw meat, with its beautiful red colour and tender texture, is a great choice. For a more accessible and less intimidating option, consider lobster tails, which are widely available in the seafood section of many grocery stores. Lobster tails are easy to prepare and can be grilled, boiled, or simply steamed.

This recipe draws inspiration from the classic cold lobster salad-style rolls. It features cooked lobster mixed with a touch of mayonnaise, Aggie's dilly pickles, celery, lemon juice, chives, and a blend of seasonings and spices. Like many dishes from east coast roadside stands and beach shacks, it's perfectly complemented by potato chips and dill pickles.

Lobster tails are easy to prepare and can be grilled, boiled, or simply steamed.

3 live lobsters cooked (1 1/2 - 2lbs,)

3 Tbsp. mayonnaise

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. paprika, plus more for sprinkling

1/8 tsp. celery salt

1/4 cup finely chopped celery

2 Tbsp. finely chopped chives, plus more for sprinkling

2 Tbsp fresh lemon juice

1/2 cup Aggie's Dilly Pickles

6 brioche hot dog buns

2 Tbsp. salted butter melted

I know - it seems like a lot but steaming is a great way to cook lobster. The lobster meat is less waterlogged and it's sweeter in flavour because you don't lose a ton of flavour in the cooking liquid.

Lobster Ibs Steaming Time

1 Pound 10 mins.

1 1/4 Pounds 12 mins.

1 1/2 Pounds 14 mins.

1 3/4 Pounds 16 mins.

2 Pounds 18 mins.

2 1/2 Pounds 22 mins.

3 Pounds 25-30 mins.

5 Pounds 40-45 mins.

Absolutely! Lobster is not only delicious but also highly nutritious. It's an excellent source of protein, low in saturated fat, and packed with essential vitamins and minerals like B12, copper, zinc, selenium, and iodine. Plus, it contains a beneficial amount of omega-3 fatty acids, which are great for heart and brain health. Enjoy your meal!

1. Steam lobsters according to the chart above. Remove the shells from the lobsters and pick through the lobster meat. Pat dry the meat thoroughly using a paper towel. Chop the meat into various recognizable chunks, 1/4 to 1/2 inch pieces.

2. Place the lobster meat in a large bowl. Fold in the mayonnaise, kosher salt, black pepper, paprika, celery salt, chopped celery, chives, lemon juice and Aggie's Dilly Pickles. Cover and refrigerate until ready to use.

3. Split brioche buns and brush both inside cut sides with melted butter. Heat a large skillet over medium-low heat. Working in batches if necessary, place the buns cut-side down in the hot skillet. Toast until golden brown on one side, about 1 minute.

4. Divide the filling among the buns. If you like, sprinkle chives and paprika before serving.

When storing lobster salad, it's best to keep it seperate from the rolls to prevent the bread from getting soggy. Store the salad in an airtight container in the fridge, where it will stay fresh for up to 2 days. When you're ready to eat, just stuff the buttery, toasted rolls with the salad.

Fun Tip!

Add your favourite brand kettle cooked chips to pair with this delightful meal. My go to brands are Lays Original and Kettle Brand, Sea Salt flavour.

Welcome to Aggie’s Pickling recipes!

I'm a foodie focused on creating deliciously healthy recipes for you and your family. I'm a dreamer, tea lover, espresso drinker, deep thinker, mother, sister, creator and appreciator of food.

Food has always been a passion of mine. Weekends spent in the kitchen creating delicious dinners, music playing, with wine in hand are my favourite.

Here you'll discover my favourite recipes crafted using Aggie's products. These recipes are inspired by eclectic people and places I've had the privilege to experience.

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