Mark's Curry Lobster Roll

Mark's Curry Lobster Roll

Curry, cilantro and lime juice zest things up in this unique take on the Maine lobster roll. We've also added some shaved fennel and carrots for a bit of refreshing crunch to liven things up. CLICK HERE for prep video


  • 1 c. cooked Maine lobster meat, cut into large chunks
  • 1 teaspoon minced shallot
  • 3 tablespoons creme fraiche
  • 1 teaspoon curry powder
  • 1 stalk celery
  • 1 carrot, peeled
  • 1/2 small bulb fennel
  • 2 teaspoons chopped cilantro
  • Ice water
  • The juice and zest of 1 lime
  • 1 tablespoon olive oil
  • Sea salt
  • Cayenne pepper or Tabasco, to taste (optional)
  • 2 brioche rolls or hot dog buns


  1. Using a mandoline, slice the celery, fennel and carrot as thinly as possible and place in a bowl of ice water for 30 minutes.
  2. While the vegetables are soaking in ice water, toast the curry powder in a dry skillet for 1 minute on medium heat, or until fragrant. Mix the lobster meat, creme fraiche, shallot, curry powder, a pinch of lime zest, and cayenne or Tabasco (if using) in a bowl. Season with sea salt and set aside.
  3. Remove the vegetables from the ice water and pat dry with towels. Place the vegetables and chopped cilantro in a bowl and dress with olive oil, 1 teaspoon lime juice and seas salt.
  4. Split and toast the brioche or hot dog buns. Stuff with 1/2 the lobster meat mixture and a small handful of the shaved vegetables.

Pairs well with: Champagne, Gewurtztraminer, ice cold beer.