Florida Lobster Roll

The 2015-16 Florida lobster season is set to start this August, ushering in eight months of all the spiny lobster fun you can imagine. But what do you make after a lobster haul? Try this recipe for a Florida-themed lobster roll.

Florida Lobster Roll

Florida Lobster Roll

   Serves 4

  • 4 lobster tails
  • 2 tbsp. mayonnaise (more if desired)
  • 1 chili pepper, seeded and finely chopped
  • 1 tbsp. fresh lemon juice
  • 1 celery stalk, finely chopped         
  • 1 tbsp. fresh chives, chopped
  • 4 hot-dog rolls, top sliced (the softer, the better)
  • 2 tbsp. butter


  1. Preheat broiler. Split lobster tails, and brush each tail with one tablespoon of melted cilantro-lime butter (recipe below). Broil until just cooked (opaque, firm to touch), remove meat from shell, and refrigerate for 30 minutes before chopping into bite-sized chunks.
  2. In a medium nonreactive bowl (glass or porcelain), mix lobster, celery, lemon juice, chili pepper, chives, and mayonnaise; season with salt and pepper, and add more mayonnaise, if desired. Refrigerate for a few minutes before serving.
  3. Butter the hot-dog rolls and fry on a skillet on medium-low heat until golden brown; do this slowly to avoid burning the butter. Add lobster salad, sprinkle with paprika, and enjoy.


Cilantro-Lime Butter

  • 1 stick unsalted butter, room temperature
  • 2 tbsp. cilantro, chopped
  • ½ lime, juiced and zested
  • Pinch of salt and pepper

In a mixing bowl, combine all ingredients with a rubber spatula. Use immediately or refrigerate.


For more Florida spiny lobster recipes, click here.


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