Lobster Roll

Total Time:
35 min
25 min
Inactive Prep:
10 min
4 servings


  • 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


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.

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.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.