These easy lobster rolls are about to be your sandwich of the summer
Cookbook author Jason Skrobar uses an anchovy mayo for distinct flavour and frozen lobster meat for ease
For some, the lobster roll is the quintessential summer sandwich. If that's not you, this recipe from cookbook author Jason Skrobar may win you over. What sets it apart is his anchovy mayo.
“I wanted to balance the natural sweetness of the lobster meat with an umami-rich sauce, and anchovies were the perfect choice,” he told us. (His tip: use the mayo with your other summer go-tos — as a dip for fries, say, or in a dressing for potato salad.)
Skrobar’s lobster roll is easier to make than you’d think. He uses frozen lobster meat, choosing claw and knuckle meat when possible.
“This type of lobster meat is tender, flavourful and has the perfect texture for a sandwich,” he said. And he suggested looking for a brand that is sustainably sourced and has no additives — it should just be lobster and water.
Read on for how to make this summery delight from Skrobar’s new cookbook, The Book of Sandwiches.
Lobster Roll
By Jason Skrobar
Short on time but need something to impress your guests for your next summer backyard party? This is the sandwich for you. I don’t expect everyone to know how to cook and prepare a lobster, so do the next best thing: buy it frozen. No shame in that at all.
The anchovy mayonnaise comes together quickly, and it’s such a great addition to this sandwich. The sweet lobster meat and the salty anchovy mayo go on a first date and, let me tell you, this relationship lasts!
Ingredients
Anchovy mayo:
- ¾ cup mayo
- 2 tsp grainy mustard
- 3 anchovy fillets, finely chopped
- 2 green onions, thinly sliced
- 1 clove garlic, finely grated
- 2 tbsp minced fresh chives
- 1 tsp cracked black pepper
- ½ tsp smoked paprika
- Zest of 1 lemon
Assembly:
- 1½ lb (680 g) cooked lobster meat (fresh or frozen and thawed), patted dry and chopped into bite-sized pieces
- 6 Italian panini rolls, sliced, toasted, and buttered
- Minced chives for garnish
Preparation
To make the anchovy mayo, place everything in a bowl and mix to combine.
To assemble, mix the lobster meat and anchovy mayo in a large bowl, then divide among the toasted, buttered buns. Garnish with chives and enjoy!
Makes 6 sandwiches
Excerpted from The Book of Sandwiches by Jason Skrobar. Copyright © 2024 Jason Skrobar. Photographs by Sébastien Dubois-Didcock. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
