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Lobster (read Crayfish) Rolls

Lobster (read Crayfish) Rolls
Lobster (read Crayfish) Rolls

My Dutch-inspired Lobster Roll Sandwich recipe, featuring a twist on the classic American favorite by using crayfish. Indulgent and delightful combination of flavors!

This recipe yields 4-6 portions.


500 grams crayfish tails, cooked and peeled

4 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

1 small shallot, finely diced

Salt and pepper, to taste

4 soft hot dog buns or brioche rolls

Butter, for toasting the buns

Lemon wedges, for garnish


  1. In a large mixing bowl, combine the cooked and peeled crayfish tails, mayonnaise, Dijon mustard, fresh lemon juice, chopped fresh dill, and finely diced shallot. Mix well to ensure the crayfish is evenly coated with the dressing. Season the crayfish mixture with salt and pepper to taste, adjusting the flavors as desired.

  2. Heat a skillet or griddle over medium heat. Split the hot dog buns or brioche rolls lengthwise, without cutting all the way through, creating a hinged opening.

  3. Spread a small amount of butter on the cut sides of each bun. Toast them in the skillet or griddle until golden brown and slightly crispy.

  4. Spoon the crayfish mixture onto each bun, dividing it evenly among the sandwiches. Garnish the sandwiches with additional fresh dill and a squeeze of lemon juice for added zest.

Tip: serve with a side of crispy potato chips.




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