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Homemade Caribbean Lobster Roll

According to the "Encyclopedia of American Food and Drink" the Lobster Roll originated as a hot dish at a restaurant named Perry's in Milford, CT in 1929. Despite this, the lobster roll's origin generally traces to Maine, where lobster meat was served in butter on hot dog buns at various road stands in the early 1970s.

At SEA2DOOR we have made our own version and it came out... Oh so good! Homemade Caribbean Lobster Roll any day of the week, yes please! 



1 order of the 10-12oz Caribbean Lobster Tails

1/2 cup Mayonnaise 

1/4 cup Chopped Green Onions

2 boiled eggs



lemon juice


2 Brioche Hot Dog Buns



Take your SEA2DOOR Caribbean Lobster Tails out of the freezer and place inside kitchen sink. Let lukewarm water run over them (do not remove from their individual bags) they will thaw within 15 minutes.

Once thawed, remove them from their bags (a strong ocean water smell will emerge from the bag, from the thawed water and thats normal) rinse with water, dry with paper towel, place tails on a plate while you bring water to boil in a medium size pan.

Once boiling, add lobster tails and cover with lid. Cook until tails are bright red and meat is opaque and tender. "About 1 minute per ounce of tail" therefore, for our SEA2DOOR 10-12oz Caribbean Lobster Tails cook from 10-12 mins. If you got our SEA2DOOR 5oz Caribbean Lobster Tails instead, cook for 5 mins.

After your Caribbean Lobster Tails are cooked, place on a plate, shell facing down and stick a fork in the meat while holding the tail against the plate, pulling meat out of the shell carefully. Cut into pieces and place on a deep bowl. Add mayonnaise, chopped green onions, chopped boiled eggs, salt, pepper, lemon juice and mix well.

With a spoon grab your Caribbean Lobster mix and place inside a warm brioche hot dog bun. YUM!

Serves 2


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