These are a real taste of Canadian summer. You could also use prawns in place of the lobster for a delicious prawn-y spin on a Canadian classic!






Skill level

Average: 3.6 (5 votes)



  • 1 stalk celery, thinly sliced
  • ¼ tsp (1g) kosher salt
  • 3 tsp (15g) sugar
  • ¼ cup (60 ml) apple cider vinegar
  • 1½ tbsp (30 ml) water

Lobster Rolls:

  • 115 g unsalted butter
  • 2 cloves garlic, thinly sliced
  • 3 tsp (12 g) chopped parsley
  • 3 tsp (12 g) chopped tarragon
  • 1 tsp (5 g) salt
  • ¼ tsp (1 g) seafood seasoning (such as Old Bay)
  • 6 fresh (or frozen and thawed) 6 oz (170 g) lobster tails
  • 2 tsp (10 ml) lemon zest
  • 4 top split hot dog buns
  • 1½ tbsp (12g) chopped chives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 20 minutes

  1. For the celery, place celery in a heat-proof jar or glass measuring cup.
  2. Combine salt, sugar, vinegar and water in a small saucepan over medium heat and bring to a simmer. Cook until sugar and salt have dissolved, about 2 min.  Pour liquid over celery and let sit for 20 minutes (or up to 2 hours) before straining to serve.
  3. For the lobster rolls,  melt butter in a large non-stick skillet over medium heat. Add in garlic, parsley, tarragon, salt and seafood seasoning. Lower heat and simmer gently for 5 minutes, reducing heat if butter begins to foam or garlic browns.
  4. Meanwhile, using kitchen shears, remove lobster tails from shell and coarsely chop meat. Set aside. Increase heat to medium and add lobster meat. Cook until just opaque, 2 to 4 minutes.  Sprinkle with lemon zest and remove from heat. Divide lobster over buns. Top with chives and pickled celery.