Lobster rolls


450g/1lb lobster meat (fresh or canned)

2 celery sticks

250ml/9fl oz lemon mayonnaise

1 tablespoon chopped fresh tarragon

6 small flatbreads such as pitta extra virgin olive oil for drizzling


  • Cube the lobster meat and the celery, and put in a bowl. Stir in

three-quarters of the mayonnaise and all of the tarragon.

  • Warm the flatbreads under the grill. When warm but not toasted, spread with the extra mayonnaise, and scoop in the lobster mixture.
  • Drizzle with extra virgin olive oil, and serve straight away.



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