Get hooked on the ultimate lobster roll . . .


New Brunswick cookbook author Dennis Prescott was raised near Shediac, New Brunswick,

home to one of many annual international lobster festivals.



Save this recipe for lobster season, or try it now with the best lobster meat you can find.


        Dennis Prescott has respect for the seafood he calls the king of the sea,

a delicacy he claims he remains hooked on, and has been his entire life.

       Growing up near Shediac, Dennis Prescott likes to prepare his own mayonnaise

for his lobster rolls. Prescott, and anyone else who has accompanied a lobster fisherman,

through icy waters around Prince Edward Island knows bringing these creatures

to the table is hard work. And the key reason why they are

worth every cent of their price point.


The ultimate lobster roll:

Serves 6

½ cup (125 mL) finely chopped celery

½ cup (125 mL) mayonnaise (recipe follows)

¼ cup (60 mL) thinly sliced fresh chives

1 tablespoon (15 mL) minced fresh tarragon

1 tablespoon (15 mL) fresh lemon juice

Sea salt

Freshly ground pepper

1-1/2 pounds (750 g) cooked lobster meat, in bite-size pieces

1 teaspoon (5 mL) liquid red pepper seasoning

Unsalted butter

6 brioche rolls, split, toasted or grilled

2 tablespoons (30 mL) fresh dill

Fleur de sel, potato chips, and lemon wedges


        In a large bowl, combine celery, mayonnaise, chives, tarragon, lemon juice and a pinch of salt and pepper and mix well.

Stir in lobster meat and liquid red pepper seasoning. Check seasonings, adding more salt, pepper and lemon juice. Cover with plastic wrap and chill in refrigerator for at least 30 minutes or up to four hours.

        Heat 2 tablespoons butter in a large, frying pan, medium heat. Heat & toast buns in hot butter, adding 2 tablespoons  as you go. Authentic is on an outdoor grill.

        Stuff buns with chilled lobster mixture. Trim with dill and a little fleur de sel. Serve with potato chips and lemon wedges.


Spicy Herb Mayo: - Dennis Prescott.

        Homemade mayo might take a little practice to newbies. Same as a bike - once the skinned knees stop, you're good to go! Some say be sure to come prepared with a whisk and a bit of patience. We say, take your time, like the turtle against the hare, and you too will enjoy the same results, in flavor of course.


        In a large bowl, whisk together the egg yolks and the mustard. While whisking continuously, slowly stream the oil into the egg yolks a bit at a time until thoroughly emulsified. Eight to 10 minutes. 

        When the mayonnaise has come together, beautifully thick, add the lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in grated garlic & herbs, season with salt. Taste and adjust.

       Place in airtight container in fridge for 1 week. If mayo separates, add 1 to 2 teaspoons water, whisk until smooth.

       Bonus! You can also make mayo in a food processor.