Sriracha Mayo Lobster Roll

Whenever I’m making lobster dishes I’m always reminded of a line in a Bill Bryson book when he talks about how lobster used to be so plentiful that servants had restrictions on the amount of lobster they could be fed in any week!

This simple roll uses

2 small lobster tails

4 Hoagie rolls or similar

2 stalks celery finely chopped

1/2 onion finely chopped

1 tbsp mayonnnaise

1 tsp Sriracha sauce

Ground black pepper to taste

2 tsp lemon juice



Combine all ingredients (except the rolls and butter) and mix to a good consistency

Toast the rolls and butter immediately. Give them a few more seconds under the broiler after you’ve buttered them.

Load up the sandwich adding lettuce and parsley as you desire