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Grilled lobster rolls

Grilled lobster rolls

Serves 6

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 441 22%

  • Fat 19.5g 28%

  • Saturates 6.9g 35%

  • Sugars 2.7g 3%

  • Protein 28g 56%

  • Carbs 36.7g 14%

Of an adult's reference intake


  • 85 g butter
  • 6 submarine rolls
  • 500 g cooked lobster meat, from sustainable sources
  • 1 stick of celery
  • 2 tablespoons mayonnaise , made using free-range eggs
  • ½ an iceberg lettuce

Recipe From

Jamie Magazine

By Alain Bosse


  1. Remove the butter from the fridge and allow to soften.
  2. Preheat a griddle pan until really hot.
  3. Butter the rolls on both sides and grill on both sides until toasted and lightly charred (keep an eye on them so they don’t burn).
  4. Trim and dice the celery, chop the lobster meat and combine with the mayonnaise. Season with sea salt and black pepper to taste.
  5. Open your warm grilled buns, shred and pile the lettuce inside each one and top with the lobster mixture. Serve immediately.

Watch the video: Bobby Flay Makes a Lobster Roll. Food Network