Old Bay Lobster Rolls








Preparation Time



min Stove Top

Cooking Time

  • Dressing
  • 1/3 cup (80 g) mayonnaise, store-bought
  • 1 tbsp crème fraîche
  • 1 medium lemon, zested and juiced
  • 3 tsp Old Bay Seasoning
  • Filling
  • 1 small rock lobster, cooked, meat only
  • 1 x 140 g ready-to-eat swimmer crab meat, checked for shells
  • 1/4 cup (60 g) celery stalk, diced smal
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • To Serve
  • 4 long brioche buns, sliced topside
  • 1 tbsp butter, softened
  • 1 lemon, cut into wedges
  • 1 x 165 g original sea salt crisps (optional)
  • 1 tbsp Old Bay Seasoning
  1. In a medium sized bowl, add all ingredients for the dressing. Mix well to combine. Add all ingredients for the filling and mix again, ensuring the seafood is well coated.
  2. Heat a non-stick pan over medium-high heat. Slice a thin layer off the sides of each brioche bun and spread a thin layer of butter on the cut sides. Toast each brioche bun in the pan, buttered side down, until golden brown on both sides before filling.
  3. Fill each bun with seafood mixture and top with chopped chives and an extra sprinkle of OLD BAY Seasoning before serving, if desired. Serve with fresh lemon. If serving with crisps, add crisps and OLD BAY Seasoning to a bowl and toss to coat evenly
Recipe Tip

Cooked rock lobsters are available from the supermarket deli.
Seafood mixture will keep for 2-3 days refrigerated from opening.
Lobster can be replaced with 200 g cooked prawns, roughly chopped.
Filling can be used to make 10 mini sliders instead, using mini brioche buns.

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