Mark's Curry Lobster Roll


Curry, cilantro and lime juice zest things up in this unique take on the ALASKA lobster roll. We've also added some shaved fennel and carrots for a bit of refreshing crunch to liven things up. 


  • 1 c. cooked ALASKA lobster meat, cut into large chunks
  • 1 teaspoon minced shallot
  • 3 tablespoons creme fraiche
  • 1 teaspoon curry powder
  • 1 stalk celery
  • 1 carrot, peeled
  • 1/2 small bulb fennel
  • 2 teaspoons chopped cilantro
  • Ice water
  • The juice and zest of 1 lime
  • 1 tablespoon olive oil
  • Sea salt
  • Cayenne pepper or Tabasco, to taste (optional)
  • 2 brioche rolls or hot dog buns


  1. Using a mandoline, slice the celery, fennel and carrot as thinly as possible and place in a bowl of ice water for 30 minutes.
  2. While the vegetables are soaking in ice water, toast the curry powder in a dry skillet for 1 minute on medium heat, or until fragrant. Mix the lobster meat, creme fraiche, shallot, curry powder, a pinch of lime zest, and cayenne or Tabasco (if using) in a bowl. Season with sea salt and set aside.
  3. Remove the vegetables from the ice water and pat dry with towels. Place the vegetables and chopped cilantro in a bowl and dress with olive oil, 1 teaspoon lime juice and seas salt.
  4. Split and toast the brioche or hot dog buns. Stuff with 1/2 the lobster meat mixture and a small handful of the shaved vegetables.

Pairs well with: Champagne, Gewurtztraminer, ice cold beer.