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Open-Faced Lobster Rolls

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Open-Faced Lobster Rolls

It’s not that often in life when someone gives you 6 fresh lobsters, poached to perfection and cleaned. Well. That was me. Well, us. A few weeks ago.

Mike’s stepfather brought an insane amount of fresh lobster from the east coast of Canada. In case you’re unfamiliar; it’s arguably the best region for fish in the world.


We had so much lobster I started to think… What am I going to do with all this lobster!?! (I know… Poor me…. Hash tag first world problems). Inspiration struck; lobster rolls…. With a twist;


Open-Faced Lobster Rolls.


I fully acknowledge that 99.99% of the population does NOT have a family member willing to part with 6….yes, 6 fresh, perfectly poached lobsters so feel free to use frozen (then thawed) or canned lobster meat in place of fresh lobster.


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Open-Faced Lobster Rolls

  • Author:
  • Yield: 8
  • Category: Salad


¼ Cup Mayonnaise (or light mayonnaise)

¼ Cup Fat free sour cream

The juice of ½ a lemon

½ tsp Salt

¼ tsp pepper

3 Scallions/green onions, sliced

1 Stalk celery, diced

¼ Cup fresh dill, chopped (or 1 tbsp, plus 1 tsp dried)

453 g Lobster meat (cooked and cooled), see notes

8 Slices thick Texas toast garlic bread (or homemade garlic bread!) – toasted.


Whisk together the Mayonnaise, sour cream, lemon juice, salt and pepper.

Add in the green onion, celery, dill and lobster meat.

Taste and adjust seasoning.

Top each garlic toast evenly with the lobster mixture.

Serve immediately.


  1. Feel free to use frozen (then thawed) or canned lobster meat in place of fresh lobster.