A Coastal Favourite with Sweet, Succulent Lobster

Few seafood dishes feel as indulgent yet simple as a classic lobster roll. Sweet, tender lobster meat lightly dressed with lemon, herbs, and creamy mayonnaise is tucked into a warm, buttery brioche roll for the perfect balance of richness and freshness. This recipe highlights the natural flavour of Pescaluna lobster tails, sourced from both the West Coast and South Coast of South Africa.

Pescaluna lobster tails are freshly frozen to lock in their natural sweetness and quality, making them convenient to keep on hand for special meals or entertaining. Once thawed and cooked, the lobster meat becomes beautifully tender and perfect for this iconic seafood roll.

Ingredients (Serves 4 or more)

6 or 10 Pescaluna lobster tails (freshly frozen)
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp fresh chives or parsley, finely chopped
Salt & freshly ground black pepper, to taste

4 brioche rolls
2 tbsp melted butter (for brushing rolls)

Choice of side:
Chips
Light coleslaw

How to Make Classic Lobster Rolls

1. Thaw the Lobster Tails

If frozen, thaw the lobster tails overnight in the refrigerator or place them in a sealed bag and submerge in cold water for about 30–40 minutes until fully defrosted.

2. Cook the Lobster Tails

Bring a pot of salted water to a gentle boil.
Add the lobster tails and cook for 5–7 minutes, depending on their size, until the shells turn bright red and the meat becomes opaque and firm.

Alternatively, you can steam the lobster tails for 6–8 minutes until cooked through.

Remove the lobster tails from the water and allow them to cool slightly before handling.

3. Remove and Chop the Lobster Meat

Using kitchen scissors, cut through the shell lengthwise and gently remove the lobster meat.
Roughly chop the lobster into bite-sized chunks, keeping the pieces fairly large to showcase the texture.

4. Prepare the Lobster Filling

In a mixing bowl, combine the chopped lobster meat, mayonnaise, lemon juice, Dijon mustard, and chopped chives or parsley.
Season lightly with salt and freshly ground black pepper.

Mix gently until the lobster is lightly coated while keeping the chunks intact.

5. Toast the Brioche Rolls

Slice the brioche rolls and brush the insides lightly with melted butter.
Toast them in a pan or under a grill until golden and lightly crisp on the edges.

6. Assemble the Lobster Rolls

Generously fill each toasted brioche roll with the lobster mixture.

7. Serve Immediately

Serve the lobster rolls fresh while the rolls are still warm and the lobster filling is cool and creamy.

What to Serve With Lobster Rolls

• Crispy golden chips
• Light, tangy coleslaw
• Fresh green salad with lemon dressing
• Pickled cucumbers or gherkins
• Buttered corn on the cob

Tips for the Best Lobster Rolls

• Always thaw lobster slowly in the fridge for the best texture.
• Avoid overcooking lobster, as it can become firm and rubbery.
• Keep lobster pieces chunky to highlight the sweet flavour of the meat.
• A squeeze of fresh lemon just before serving brightens the dish beautifully.
• Chill the lobster mixture slightly before assembling for the best contrast with warm rolls.

Cooking with Quality, Sustainable Seafood

Pescaluna supplies premium West Coast and South Coast lobster tails, sustainably sourced from South African waters. Our lobster tails are freshly frozen to preserve their natural sweetness, texture, and quality from the moment they are processed. Based in Cape Town, Pescaluna offers responsibly sourced seafood available online or in-store, making it easy to enjoy restaurant-quality seafood at home.