Lobster Tail Rolls


Lobster rolls, when made correctly remind me of sunny, lazy summer days at the beach. There’s a cute little place at the Bethany beach boardwalk that sells some truly fabulous Lobster rolls but since we only go there for ten days every summer, I really needed to recreate it so that we could enjoy it all year long on demand. If you’re a lobster fan like me then this recipe is for you!

Lobster Tail Rolls

Chef Sammy
Lobster rolls, when made correctly remind me of sunny, lazy summer days at the beach.
Course Appetizer
Cuisine French


  • 3 Lobster tails
  • 2 Avocados
  • 8-10 cloves Garlic roasted
  • 1/4 cup Parsley chopped
  • 1 teaspoon Red pepper crushed
  • 1 Red bell pepper diced
  • 2 sticks Celery diced
  • 1 teaspoon Paprika smoked
  • 1 Lime juice


  • Boil your lobster tails in salted water till they undergo a change in color and it’s fully cooked BUT be careful not to overcook it.
  • Remove the flesh from the lobster tails and chop it up.
  • Then add all the above ingredients and mix it well.
  • Your avocados will mash-up and make it nice and creamy.
  • You could add 1 teaspoon of mayonnaise if you like.
  • Using a wooden spoon stir the mixture so it’s creamy and mixed well.
  • Squeeze a little lime juice on it.
  • Take your hotdog bun and toast it slightly and add the amount of filling you desire.
  • Enjoy your lobster roll with a crisp salad.
  • If you’d like to make it keto-friendly.
  • Skip the bun and add the filling to the tail that you removed the flesh from.
  • Your lobster roll is ready to be devoured.
Keyword French Flavour

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