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Lobster Rolls with Maple, Finger Lime and Sriracha Mayo
Fish and Seafood / Mains / Sides / Starters
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Metric
Imperial
Ingredients
- 2 lobster tails, cooked
- 2 celery stalks, finely diced
- 1 tbsp capers, chopped
- 3 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 4 tsp fresh chives, chopped
- 2 fresh finger limes
- Squeeze of fresh lemon juice
- Salt and pepper, to taste
- 4 brioche hot dog rolls
- 2 tbsp soft unsalted butter
- 1 little gem lettuce, shredded
Method
- Extract the meat from the lobster tail and cut into bite-size pieces.
- In a bowl, add the celery, capers, mayonnaise, sriracha sauce, maple syrup, chives and finger lime pearls. Season well and mix together.
- Add the lobster meat to the sauce and stir gently until the meat is covered.
- Split the buns down the centre but be careful not to cut all the way through — you want to make sure the lobster doesn’t fall out!
- Spread the outside edges of the rolls with the butter then fry on both sides in a hot pan until golden.
- Fill the rolls with shredded lettuce and the lobster mix.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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