Scout's Classic Lobster Roll

Recipe by
Chef Charlotte Langley

This dish is one of my all time favourite ways to prepare Scout Lobster and I’m sure will be one of yours as well. Serve it with potato crisps and a pint of lager for a tasty lunch.

Cook time: 15-20 Minutes
Difficulty: 2/5
Serves: 2 for lunch or 4-6 if portioned into bite sized pieces for an appetizer


$32.99 + free shipping


1 Tin of Scouts’ Lobster
200 g Tempered Cream Cheese
¼ cup sour cream
¼ cup tempered unsalted butter
½ cup chopped fine herbs
Zest and juice of 1 lemon

Tools you will need
Small stainless steel bowl

Medium sized frying pan

Rubber spatula

Cooking Instructions:

1. Drain one can of Scout Lobster and reserve the oil and butter for later.

2. In your bowl, gently fold together the lobster, butter, sour cream, and cream cheese and add a sprinkling of fine herbs.

3. In a medium size frying pan, place the reserved liquid and heat this to toast the buns in.

4. Once each side is toasted and golden, stuff each bun with the lobster filling and garnish with remaining herbs and some lemon zest.