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Recipe by Chef Jesse Vergen


  • Water from the Bay of Fundy (or heavily salted water)
  • One 2-pound live Atlantic lobster
  • Tomalley and roe from lobster
  • 2 egg yolks
  • 1 tbsp (15 ml) of Dijon mustard
  • 1 cup (250 ml) of canola oil
  • Juice of 1 lemon
  • Salt and pepper
  • 3” thick slice of sourdough bread
  • 1 tbsp (15 ml) of butter, softened
  • A few leaves of romaine lettuce


  1. Bring water to a boil in a large pot.
  2. Plunge lobster in head-first.
  3. Cover and boil for 15 minutes.
  4. Remove and place on ice for 15 minutes to cool.
  5. Shuck the meat from the lobster, reserving tomalley and roe for the lobster mayo.
  6. Save some roe for garnish.

Make lobster mayo:

  1. Blend together reserved tomalley and roe, egg yolks and mustard in a blender.
  2. With the machine running, slowly add the oil until emulsified.
  3. Season with lemon juice and salt and pepper to taste.


  1. Heat a skillet over medium heat.
  2. Slice three-quarters of the way down the middle of the bread to resemble a hot dog bun.
  3. Butter the outsides liberally and fry until both sides are crispy.
  4. Open the bun gently and stuff with crispy lettuce.
  5. Add all the lobster meat.
  6. Top lobster meat with lots of lobster mayo and a sprinkling of roe.
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