Matty's classic mini lobster rolls

By Chef Matt Dean Pettit
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Well here it is! I may have eaten about 1,000 of these throughout my time in Nova Scotia. I hope you enjoy them as much as I do!



  • 1 live lobster (about 455 grams)
  • 1/4 cup mayonnaise
  • 1/2 tablespoon juice of fresh squeezed lemon
  • 1 pinch Kosher salt
  • 1 pinch black pepper
  • 1 tablespoon Old Bay Seafood Seasoning
  • 4 top-sliced hot dog buns toasted & buttered both sides, cut in half
  • *Plain potato chips - optional side
  • *Kosher dill pickles - optional side


  1. Bring a large stockpot of salted water to a boil over high heat. A popular humane way to cook the lobster is to place a large knife quickly into the lobsters head. You can also place the lobster in the freezer for 15-20 minutes prior to cooking as this will slightly freeze the lobster.  
  2. When the water is boiling, add the lobster, head first. Boil seven to eight minutes per pound, or nine minutes for 455 gram lobster.
  3. Remove lobster from the pot and plunge into an ice bath to stop from over cooking.
  4. Using a lobster cracker or side of large knife, smack lobster shell until it cracks in several places. Remove meat from claws, tail and knuckle, cutting tail with knife or scissors. Coarsely chop meat and place in mixing bowl.
  5. Add mayonnaise, lemon, salt, pepper & seafood seasoning and mix well together.
  6. On a hot grill top or in a frying pan, toast each side of the buttered buns.
  7. Spoon lobster mixture into buns. Serve with chips and pickles, if desired.
  8. Serve warm or refrigerate lobster mixture for up to two days.

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