The Prince Edward Island International Shellfish Festival is one of my favourite annual events where I get to showcase world-renowned, locally grown mussels, oysters, and of course, lobsters. This is my twist on the classic lobster roll, spiced up with my favourite hot sauce and lined with a paper-thin sheet of seaweed.

Yield: Serves 4 hungry seafood lovers


11 oz (320 g) of cooked lobster meat (about 3-1 lb lobsters, or 1 can of frozen PEI lobster meat)

1/4 cup (125 mL) of mayonnaise

1 teaspoon (5 mL) of sriracha or your favourite hot sauce

the zest and juice of 1/2 lemon

1 celery stalk, chopped

1 tablespoon (15 mL) of sweet green relish

1 green onion, sliced fine

4 New England style hot dog buns

2 tablespoons (30 mL) or so of softened butter

2 sheets of nori, halved and trimmed to the width of the hot dog bun


Crack the lobster and remove the meat from the tail and claws. Chop the lobster meat into large chunks. Mix together the mayonnaise, sriracha, lemon zest and juice, celery, green relish and green onions. Add the lobster meat and toss to coat.

Heat a frying pan over medium heat and butter the outsides of the buns. Toast both sides of the buns to a mouth-watering golden brown, about 2 – 3 minutes in total. Open each bun and line the inside with a half-sheet of nori. Pile in some lobster mixture, about 1/2 cup per roll.

Serve and share!

© Chef Michael Smith