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California Lobster Roll

California Spiny Lobster Roll

The East Coast has popularized the lobster roll using Maine lobster. The lobster roll falls into two preparation categories: Maine style with mayonnaise, or Connecticut style with butter. Here are both styles of preparation using California spiny lobster.
Course: Main Course
Keyword: Lobster
Servings: 2 servings
Author: Rosminah Brown

Ingredients

  • 1 spiny lobster
  • 2 tablespoons mayonnaise
  • A squeeze of lemon plus some zest
  • 1 stalk celery, finely diced, leafy top retained
  • Salt and pepper to taste
  • 2 soft rolls, like brioche or hot dog buns
  • Butter
  • Uni, (optional)

Additional Ingredients for Butter-Based Version

  • ½ stick butter
  • the juice of half a lemon
  • 1 pinch paprika

Instructions

  • Bring a large pot of salted water to a boil and add the live lobster. Lightly boil for 10 minutes. Drain and rinse with cool water until you can handle the lobster. Using a large knife, cut the lobster lengthwise. Remove all the guts and rinse again. You now have a cooked lobster that’s ready to eat as it is.
  • Pull out the tail flesh, and if you’re happy with the amount of meat here, you can work with the tail only. But if you have the will and patience, the meat inside the legs and antennae is also delicious.
  • Roughly chop the lobster meat into bite-size pieces and place in a bowl. This can now be chilled, or used immediately.
  • Stir in the mayonnaise, lemon juice, lemon zest, and diced celery. Season with salt and pepper to taste.
  • Heat up a skillet or grill pan, split open the buns (from the top if you can), butter them generously inside and out, and toast the buns on all sides until golden. A toaster oven works, too.
  • Scoop the lobster onto the toasted buns, sprinkle with the celery leaves, and optionally top with a few pieces of fresh Santa Barbara uni, then serve.

To Make the Butter-Based Version

  • Briefly sauté your cooked lobster and celery over medium heat with half a stick of butter, the juice of half a lemon and a pinch of paprika, just enough to melt the butter and heat the lobster through. Season it with salt and pepper, then pile it onto the butter-toasted bun. Top it with the celery leaves and optional uni, then serve immediately.