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Mini Lobster Rolls


Twist on the classic “lobstah roll” using California spiny lobster meat. Maine lobster would work just as well if that’s what you have on hand. In the absence of either, you could also use 1.5-2 lbs of cooked shrimp. Makes 10-12 appetizer portions (2 rolls per person). Recipe courtesy Chef Jenn Felmley.


  • 3 (1.5 to 2 lb) California spiny lobsters
  • ½ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/3 cup celery
  • 1 tbsp lemon juice
  • 1 tsp dill, finely chopped
  • 2 to 5 tbsp unsalted butter, at room temperature
  • 24 small lobster rolls (or large cut in half), mini hot dog buns or soft dinner rolls
  • 1 head butter lettuce, hard center of the leave removed and torn into piece

How to Prepare:

  1. Bring a large pot of water to a boil. Add enough salt to make the water “as salty as the sea”.
  2. Add lobsters to the pot head first, cover and cook for 15 minutes (you may need to do this one lobster at a time).
  3. Remove from the pot and place into a large bowl of ice. Add enough cold water to cover the lobsters. Once the lobsters are cooked enough to handle, crack open the shell and remove the meat. You will need 1 pound of cooked meat, cut into large chunks.
  4. Whisk together mayonnaise, Dijon mustard, and lemon juice; till smooth. Fold in lobster, celery, and dill. Season with salt and pepper; cover and chill until ready to serve.
  5. Butter the outside surfaces of your rolls. Heat a skillet over medium-high heat. Place rolls, buttered side down, in skillet; cook until browned slightly, about 2 minutes per side.
  6. Cut into the top of the rolls to split them (do not cut all the way through), add butter lettuce into the roll and fill each roll with 1 heaping tablespoon lobster.


California Spiny Lobster

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