Sriracha Lobster Roll


Lobster rolls are a New England favorite in the summer.  These delicious and decadent treats are the perfect lunch or dinner on a nice summer’s day.  Up here they are paired with a good crispy potato chip to round out the whole meal.

Balance is such an important part of healthy eating, and “cheat” meals help keep us all sane!

I was recently on a super fun bachelorette weekend in Montauk for one of my best friends and lobster rolls were a-plenty. As the weekend progressed, we got even more adventurous in our lobster roll eating, and at one of the very cool hotels in the area, they had a warm sriracha lobster roll. Um… Yes please!

Most New Englanders will tell you that lobster rolls should be enjoyed cold, but as a transplant to the area, I was open to this warm option. Thank goodness I was, because yum!! James can now vouch that a warm sriracha lobster roll is pretty epic!


Sriracha Lobster Roll:

  • 1/4 cup of Sriracha
  • 1/2 stick butter
  • 1-2 tbsp mayo
  • 1-2 whole cooked lobsters
  • brioche buns

De-shell your lobster and roughly chop the meat.

Let your butter reach room temperature and mix it with your Sriracha and mayo.  The mayo is only to help it have a smooth consistency, and feel free to use less Sriracha if its too spicy for you.

Mix your butter mixture with your lobster to coat it thoroughly.

Toast your buns on the grill or a grill pan to add a little flavor and build your lobster rolls.

These are the best with a summer rose or a good cold beer!

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