Lobster roll with lemon aioli - Le Coup de Grâce

Lobster roll with lemon aioli

Preparation :40 min Cooking :20 min
Difficulty :medium
Servings :2

This recipe has been directly inspired by a lobster roll I had in Reykjavík, the capital of Iceland. We discovered the amazing ”Lobster Hut” food truck on the corner of Hverfisgata and Lækjargata streets. Best lobster roll of my life! I had the chance to discuss with the owner Fjóla Sigurðardóttir who was sweet enough to give me some of her tricks for the perfect sandwich.


  • 2 medium lobsters, alive
  • 250ml 1% sour cream
  • Zest and juice from half a lemon
  • 2 garlic cloves, finely chopped
  • Salt and ground pepper
  • 3 tablespoons butter + a bit for the buns
  • 1/2 teaspoon fresh tarragon, finely chopped
  • Pinch of salt
  • Pinch of ground cayenne pepper
  • 1 1/2 cup hearts of romaine salad, finely sliced
  • 1 cup sharp cheddar, grated
  • 2 submarine bread buns, sliced open lengthwise but still attached
  • About 5 Tostitos chips, crushed in small crumbs


  • Remove the elastic bands from the claws and cook the lobsters for 12 minutes in a big sauce pan ( or two ) filled with very salted boiling water. Pour in a strainer and let drain for about 5 minutes. Destroy the lobsters in order to extract the meat, coarsely chop and set aside.
  • Meanwhile, prepare the aioli! In a bowl, add the sour cream, zest, lemon juice and the garlic. Season with salt and pepper, stir well then throw in fridge for about 20 minutes.
  • In the microwave, melt the butter in a small bowl for about 30 seconds. Add the tarragon, salt and cayenne pepper. Stir well and set aside.
  • In a skillet at medium heat, add the lobster meat and the tarragon butter then cook for about 2-3 minutes to heat up and coat well! Turn off heat but keep warm.
  • Meanwhile, baste the ins and outs of the buns with melted butter then lightly grill them in a pan ( or on the bbq ) at medium-high heat.
  • Throw the salad, cheese and lobster meat in a big bowl then toss to combine.
  • It’s now time to assemble your crazy snack! Spread about 2 teaspoons of aioli on each internal bun parts and then add a ton of lobster mix in it! Sprinkle 2 tablespoons of Tostitos crumble on top then eat right away!
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Our wine stewards suggest

+- 15$McWilliam's Hanwood Estate Riesling

If Australia is mostly known for it's spicy and strong reds, in my opinion we should spend more time discovering their rieslings, like this one for example...

+- 30$B3 Eden Valley Riesling 2009

Here is another option, with a dominant mineral side. On a note briging flowers and citrus.... It's just so good!

Berliner Weisse, Les Trois Mousquetaires

Lobster, lemon and tarragon will taste great with this beer that has an acidity and flavors of lemon. Its low alcohol content and its thin body will enhance the delicacy of the lobster. The notes of wheat in this bear will evoke the taste of the bread and the tortilla chips of this meal.

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