Lobster Roll with Remoulade

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va - Fan Favorite Chef K stops by the Virginia This Morning Kitchen to whip up some creamy and delicious lobster rolls with homemade remoulade and mayonnaise.


Chef K’s Lobster Roll with Homemade Remoulade


3-4 Lobster tails, cooked and cut or shredded into pieces

4 Hotdog Buns

1 cup Homemade Remoulade (recipe below)

½ cup Cabbage, finely shredded

¼ cup Green Onion, chopped

1 Tbsp butter

Directions:Gently mix lobster meat with remoulade. Toast hotdog buns in butter. Place ¼ lobster remoulade mixture into each hot dog bun. Top with shredded cabbage and green onions. Serve immediately with your favorite beverage and enjoy!


Chef K’s Homemade Remoulade:


1 cup Homemade Mayonnaise (directions below)

1 Egg

1 cup Light Olive Oil

Juice of ½ Lemon

Pinch Sea Salt

1 stalk Celery, finely chopped

1 Tbsp Capers

1-2 tsp Sriracha (more if you like spicy)

1 tsp fresh squeezed Lemon Juice

Directions: To make Mayonnaise blend 1 egg, 1 cup olive oil, juice of ½ lemon and pinch of sea salt (or use immersion blender) until thick and creamy. To make Remoulade, mix 1 cup homemade mayonnaise, finely chopped celery, capers, Sriracha and 1 tsp lemon juice. Refrigerate if not using immediately.