I’ve been making variations of lobster rolls since I was little, but this San Francisco version was a fun one 🦞
Instead of a brioche bun, I learnt to use a thick slice of sourdough, lightly toasted and smeared with garlic butter, then piled high with shredded — yes, shredded — lobster.
The lobster here in California is definitely sweeter than back home, so it really doesn’t need much. Just chives, sour cream, mayo and a little dollop of mustard to bind it all together.
Then top it with pickled red onion and a smoky charred jalapeño. And if you’re feeling a little fancy, add some popping caviar on top to make it extra luxurious.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 2
I’ve been making variations of lobster rolls since travelling, and this San Francisco-inspired version might be one of my favourites.
Instead of the traditional brioche bun, we use a thick slice of sourdough, lightly toasted and smeared with garlic butter. The lobster in California is beautifully sweet, so I like to keep the filling simple and let it do the talking.
The secret? Shredded lobster — yes, shredded — piled high and finished with pickled red onion, smoky charred jalapeño and, if you’re feeling fancy, a spoonful of popping caviar.
Ingredients
Lobster
- 400g cooked lobster meat
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tsp Dijon mustard
- 2 tbsp finely chopped fresh chives
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Squeeze of fresh lemon juice
Garlic Sourdough
- 2 thick slices sourdough
- 2 tbsp butter, softened
- 1 garlic clove, finely grated
To Serve
- ½ small red onion, finely sliced and pickled
- 1 jalapeño
- Popping caviar, optional
- Extra chives
- Lemon wedges
Method
-
Char the jalapeño
Place the jalapeño over an open flame or onto a very hot pan and cook until blistered and charred. Allow to cool slightly, then finely slice.
2. Make the lobster filling
Shred the lobster meat into generous pieces rather than chopping it too finely. Add the mayonnaise, sour cream, Dijon mustard, chives and a small squeeze of lemon. Season with salt and pepper, then gently fold everything together. You want just enough dressing to bind the lobster without drowning it.
3. Make the garlic sourdough
Mix the softened butter with the grated garlic. Lightly toast the sourdough until golden, then spread generously with the garlic butter while still warm.
4. Build the lobster roll
Pile the shredded lobster mixture high onto the toasted sourdough. Top with pickled red onion, charred jalapeño and a sprinkle of fresh chives.
For something extra luxurious, finish with a spoonful of popping caviar.
Serve immediately with a wedge of lemon.
The Slow Road Tip: Some like it hot and some like it cold, give both a try!! Keep the lobster dressing simple. When the lobster is beautifully fresh and sweet, you really don’t need to mess with it too much.
