Recipe courtesy of Smack Shack

Lobster Roll

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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Four 2-inch-thick slices milk bread

2 tablespoons butter, room temperature

1/3 cup jarred aioli

1/3 cup diced cucumber

2 tablespoons lemon juice

2 tablespoons chopped fresh tarragon

1 teaspoon salt

1 pound cooked lobster meat


  1. Slice the milk bread two-thirds of the way through, to form a pocket. Butter the exterior sides of each slice and toast on a preheated griddle until golden brown on both sides. 
  2. Combine the aioli, cucumber, lemon juice, tarragon and salt in a mixing bowl. Gently fold in the lobster meat and season with salt. Stuff each pocket with some lobster salad and serve.