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Chimichurri Lobster Roll

  • 20 m
  • ·
  • 2 Servings
  • ·
  • Print
Recipe courtesy of Lobster PEI. It’s pretty hard to envision Prince Edward Island without a bright red lobster wiggling its
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- 2 Servings +


Make the chimichurri: finely chop the herbs, chili, shallot and garlic, and combine with the olive oil, vinegar, and salt. Set aside. *This makes about 2 cups of chimichurri so you can use it later to marinade and grill your favourite meats or veg.

Cook the corn: heat 1 tbsp of the butter on a medium heat and add the cayenne. Cook until fragrant, about 30 seconds, and add the corn. Cook through, about 2 minutes. Remove from the heat and set aside.

Prepare the lobster: Chop the tail meat into good bite sized chunks and toss with the mayonnaise.

Toast the buns: butter the outsides of the buns and toast in a medium skillet until golden and crispy, like you would with a grilled cheese.

Assemble: Take a grilled bun and line the inside with lettuce leaves. This will keep it from getting soggy. Fill with half the lobster and top with about a tbsp of the corn and around 2 tbsp of the chimichurri

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