Lobster Rolls Recipe with Dill Pickle Remoulade
Spicy, tangy, creamy, and full of flavor, this Cajun-inspired twist on a classic lobster roll recipe has all the makings of the perfect summer sandwich.
Lobster meat, especially cooked and chilled, is known to pair deliciously with creamy sauces already from some of the more iconic lobster roll preparations. The addition of a dill pickle remoulade, turned bold with a balance of creaminess and spicy heat from Lee Kum Kee Sriracha Mayo, adds powerful yet delicious flavors into the mix.
Even if you can't get lobster year round, the remoulade is just as good to use with other fresh seafood, like shrimp or crab, or even as part of an egg salad sandwich.
What You Will Need
Ingredients
- 1 lb. cooked lobster meat, chopped into bite-sized pieces
- 4 brioche hot dog buns
- 2 Tbsp. unsalted butter, melted
- 2 Tbsp. chopped fresh dill
- Lemon wedges, for serving
Sauce Mix
- ⅓ cup Lee Kum Kee Sriracha Mayo Dressing/Spread
- ¼ cup finely chopped dill pickles
- 1 Tbsp. pickle brine
- 1 tsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh chives
- ½ tsp. garlic powder
- ¼ tsp. black pepper
Made with
Lee Kum Kee products
How to make it
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In a large bowl, whisk together Lee Kum Kee Sriracha Mayo for Dressing & Spread, dill pickles, pickle brine, Dijon mustard, lemon juice, chives, garlic powder, and black pepper until combined.
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Add the lobster meat and gently fold until evenly coated. Refrigerate while preparing the buns.
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Brush the outsides of the brioche hot dog buns with melted butter. Toast in a skillet over medium heat for 2 to 3 minutes per side, or until golden brown.
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Fill each toasted bun with the lobster mixture and sprinkle with fresh dill.
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Serve immediately with lemon wedges.
Find the perfect refreshing salad recipe to pair with this lobster roll recipe on our recipes page!
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