Lobster roll

  • Preparation Time10 mins
  • Cooking Time3 mins
  • Serves4
  • DifficultyEasy
125ml non-fat plain Greek-style yoghurt or 185ml plain nonfat yoghurt
3 tbsp mayonnaise
1 stalk celery, finely chopped
1 tbsp chopped spring onion greens (about 1 spring onion )
1 tbsp fresh lemon juice
450g cooked lobster meat or cooked prawns, cut into 1-cm pieces
Salt and freshly ground black pepper
4 wholemeal hot dog buns
1 tbsp extra-virgin olive oil
If using regular yoghurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, spring onion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use.

Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a griddle pan over moderately high heat and grill the bread, cut side down, until toasted, about three minutes. Fill each with 180g of the lobster mixture and serve immediately

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