Entree: Canada – Nova Scotia – Nova Scotia Lobster Roll

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

- 1.5 lb (680 g) cooked lobster meat, shells removed and coarsely chopped
- 4 split-top hot dog buns (New England-style)
- 1/2 cup (120 ml) mayonnaise, good-quality
- 2 tbsp (30 ml) fresh lemon juice
- 2 stalks celery, finely diced
- 2 tbsp (30 ml) finely chopped fresh chives (or green onion)
- 1/2 tsp (2.5 ml) sea salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 1 lemon, cut into wedges, for serving

Simple warm potato salad (to accompany the rolls)
- 1 lb (450 g) baby potatoes (or fingerlings), halved if large
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (30 ml) chopped fresh parsley
- Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A classic Nova Scotia lobster roll of chilled, fresh local lobster meat lightly dressed with mayonnaise and celery, piled into butter-toasted split-top buns and served with a simple warm potato salad for a complete meal.

Regional Notes:
This Nova Scotia version uses freshly cooked local lobster meat served cold with a light mayonnaise dressing and crisp celery—unadorned and bright compared with richer hot-buttered variants. The rolls are assembled in toasted split-top (New England) buns, a common regional presentation, and paired with a modest potato salad to make the dish a main-course meal typical of Atlantic Canada.

1. Cook and dress the potatoes: Place potatoes in a pot, cover with cold water, add 1 tsp (5 ml) salt, bring to a boil and simmer until tender, 12–15 minutes. Drain and return to the pot.
2. Make the potato dressing: While potatoes are hot, add olive oil, white wine vinegar, Dijon mustard, chopped parsley, and salt and pepper to the pot; toss gently to coat and keep warm or at room temperature.
3. Prepare lobster meat: If using whole cooked lobster, pick meat from claws and tail and coarsely chop into bite-sized pieces; pat lightly with paper towel to remove excess moisture.
4. Make lobster salad: In a bowl combine mayonnaise, lemon juice, diced celery, chives, sea salt, and black pepper. Fold in the chopped lobster meat gently until evenly coated—do not overmix; chill briefly if desired, but serve lobster slightly cool.
5. Toast buns: Heat a skillet or griddle over medium heat. Spread softened butter on the cut exterior of each split-top bun. Place buns butter-side down on the skillet and toast until golden and crisp, 2–3 minutes.
6. Assemble rolls: Open each toasted bun and spoon about 3.5–4 oz (100–115 g) lobster salad into the center, filling generously but without overflowing; squeeze a little lemon over the top if desired.
7. Plate and serve: Serve each Nova Scotia Lobster Roll with a portion of the warm potato salad alongside and lemon wedges. Offer extra mayonnaise or salt and pepper at the table.
8. Storage note: Leftover lobster salad keeps covered in the refrigerator for up to 24 hours; it's best enjoyed the day it is made.

Short Description:
A classic Nova Scotia lobster roll of chilled, fresh local lobster meat lightly dressed with mayonnaise and celery, piled into butter-toasted split-top buns and served with a simple warm potato salad for a complete meal.

Regional Notes:
This Nova Scotia version uses freshly cooked local lobster meat served cold with a light mayonnaise dressing and crisp celery—unadorned and bright compared with richer hot-buttered variants. The rolls are assembled in toasted split-top (New England) buns, a common regional presentation, and paired with a modest potato salad to make the dish a main-course meal typical of Atlantic Canada.

1. Cook and dress the potatoes: Place potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer until tender, 12–15 minutes. Drain and return to the pot.
2. Make the potato dressing: While potatoes are hot, add olive oil, white wine vinegar, Dijon mustard, chopped parsley, and salt and pepper to the pot; toss gently to coat and keep warm or at room temperature.
3. Prepare lobster meat: If using whole cooked lobster, pick meat from claws and tail and coarsely chop into bite-sized pieces; pat lightly with paper towel to remove excess moisture.
4. Make lobster salad: In a bowl combine mayonnaise, lemon juice, diced celery, chives, sea salt, and black pepper. Fold in the chopped lobster meat gently until evenly coated—do not overmix; chill briefly if desired, but serve lobster slightly cool.
5. Toast buns: Heat a skillet or griddle over medium heat. Spread softened butter on the cut exterior of each split-top bun. Place buns butter-side down on the skillet and toast until golden and crisp, 2–3 minutes.
6. Assemble rolls: Open each toasted bun and spoon about 3.5–4 oz (100–115 g) lobster salad into the center, filling generously but without overflowing; squeeze a little lemon over the top if desired.
7. Plate and serve: Serve each Nova Scotia Lobster Roll with a portion of the warm potato salad alongside and lemon wedges. Offer extra mayonnaise or salt and pepper at the table.
8. Storage note: Leftover lobster salad keeps covered in the refrigerator for up to 24 hours; it's best enjoyed the day it is made.