Lobster roll with apple compote and mascarpone

By Spencer Watts
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


Apple compote:

  • 2 granny smith apples, cored and chopped
  • 3 tablespoons (45 milliliters) white sugar
  • 2 tablespoons (30 milliliters) brown sugar
  • 1 tablespoon (15 milliliters) canola oil

Lobster roll:

  • 450 grams chunky tail and claw lobster meat, roughly chopped
  • 2 celery stalks, finely diced
  • 1/4 cup (60 milliliters) mayonnaise
  • 1/4 cup (60 milliliters) mascarpone cheese
  • 2 tablespoons (30 milliliters) lemon juice
  • 2 tablespoons (30 milliliters) chives, finely chopped
  • Salt and pepper, to taste
  • 1 teaspoon (5 milliliters) your choice of hot sauce
  • 4 hot-dog buns
  • 2 tablespoons (30 milliliters) butter


  1. Heat oil in a frying pan over medium heat.
  2. Add apples and cook for six to eight minutes, stirring occasionally.
  3. Add both sugars and cook for two to three minutes, until sugar is completely dissolved.
  4. Remove from heat and place in refrigerator to cool.

Lobster roll:

  1. In a large mixing bowl, whisk together mayonnaise, mascarpone, lemon juice and hot sauce.
  2. Add lobster meat, celery, chives, salt and pepper and mix well.
  3. Heat a frying pan to medium heat.
  4. Spread butter evenly inside hot-dog bun.
  5. Toast two hot-dog buns at a time by laying the buttered side down flat in the frying pan for one to two minutes, and repeat with the two remaining buns.
  6. Fill each bun with lobster mix, and top with apple compote.


Fish the Dish Fridays at 8am ET on CTV Life Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy