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Chimichurri Lobster Roll

  • 20 m
  • ·
  • 2 Servings
  • ·
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Recipe courtesy of Lobster PEI.

It’s pretty hard to envision Prince Edward Island without a bright red lobster wiggling its way into the picture. It is a ubiquitous marketing symbol for the province and the lobster industry remains an important one for the Island economy and livelihood for many Islanders. And though we Islanders know it’s right at home as star of the “feed” as it’s commonly known, lobster has a decidedly posh image. What was once food for the poor in the Atlantic provinces and New England states has transformed through time into an icon of luxury.  Even 17th century artists, however, recognized its symbolic power, including lobster in many still life paintings along with other luxury goods like lemons and oranges. This month I’ve come up with some ideas to celebrate its simple beauty with recipes at both ends of the spectrum.

I’m sure I’m not alone in confessing that lobster rolls are one of my all-time favourite foods.  A toasty buttered roll with plump, sweet chunks of lobster in a silky mayo is a thing of timeless beauty, and I’m not here to mess with a classic. My Chimichurri Lobster Roll is a trendy twist that adds some herby freshness and chili heat without drowning out the pure lobster flavour. These rolls are ideal for a special backyard party or fun family feast, as so much of the work can be done in advance of final assembly.

My Lobster Tarragon Ravioli, on the other hand, is a bit of a project, but the results are far worth the effort. They look positively elegant and have a delicate balance of flavours that really sing, perfect for a romantic date or an impressive dinner party. Having used the tails for the lobster rolls, here I’ve gleaned all the meat from the claws and legs so you can make both dishes with only two lobsters. Get some volunteers to help with the pasta making and you’ll have a great food and fun-filled night!


- 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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