why make this recipe
This roll is rich, soft, and full of Cajun spice. It comes together fast and feels special. Use cooked lobster meat for an easy, fancy meal. If you like bold creamy sauces, try the creamy Cajun beef spaghetti with triple cheese parmesan sauce for another tasty dish.
introduction
This Creamy Cajun Lobster Rolls recipe mixes lobster with a smooth, spicy sauce. It uses simple ingredients and quick steps. The mix stays tender and bright with lemon and parsley. This roll works for a quick dinner or a friendly meal.
how to make Creamy Cajun Lobster Rolls
Follow these clear steps and keep your lobster meat gentle. Do not overmix so the lobster stays chunky.
- Make the sauce first so the flavors meld.
- Fold lobster into the sauce with care.
- Toast the buns until they are light brown and slightly crisp.
- Fill the buns and garnish.
Also check this easy pasta idea if you want another creamy Cajun meal: creamy Cajun chicken rotini with garlic parmesan sauce.
Ingredients :
- 1 lb cooked lobster meat (claw, knuckle, or tail)
- 1/4 cup mayo
- 1 tbsp sour cream
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
- 2 New England–style split-top hot dog buns
- 1 tbsp melted butter (for toasting buns)
Directions :
- Make the Creamy Cajun Sauce: In a bowl, mix mayo, sour cream, Cajun seasoning, paprika, Dijon mustard, and lemon juice.
- Toss the Lobster in Flavor Magic: Gently fold in chopped lobster meat and parsley into the sauce.
- Toast Those Buns to Perfection: Brush buns with melted butter and toast in a skillet until golden and crisp.
- Fill It Up Like a Pro: Load each toasted bun with the creamy lobster mix.
- Finish with a Garnish Glow-Up: Sprinkle with extra parsley for garnish.
how to serve Creamy Cajun Lobster Rolls
Serve warm on the toasted bun. Add a squeeze of lemon if you like. Offer simple sides: a green salad, chips, or fries. A cold drink or light white wine pairs well.
how to store Creamy Cajun Lobster Rolls
Keep leftover lobster mix in an airtight container in the fridge for up to 2 days. Do not store filled buns long — they get soggy. Toast fresh buns and refill before serving.
tips to make Creamy Cajun Lobster Rolls
- Use cold cooked lobster and chop into bite-size pieces.
- Taste the sauce and adjust Cajun seasoning to your heat level.
- Toast buns just until warm and crisp for best texture.
- Use fresh lemon juice for a bright flavor boost.
- For less mayo, swap half mayo with extra sour cream.
variation (if any)
- Add a small diced celery stalk for crunch.
- Mix in a pinch of cayenne for more heat.
- Swap parsley for chives or tarragon for a different herb note.
- Use brioche buns instead of split-top for a sweeter roll.
FAQs
Q: Can I use frozen lobster?
A: Yes. Thaw fully, drain any water, and pat dry before mixing.
Q: How long does the lobster mix keep?
A: Store in the fridge up to 2 days in a sealed container.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce a few hours ahead and keep it chilled. Fold in lobster just before serving.
Q: Can I warm the lobster?
A: You can serve warm or cold. If warming, heat gently so lobster stays tender.
Conclusion
If you want more background or another version of this dish, see this full recipe page for details on flavors and tips: Creamy Cajun Lobster Rolls.
Creamy Cajun Lobster Rolls
Ingredients
Method
- In a bowl, mix mayo, sour cream, Cajun seasoning, paprika, Dijon mustard, and lemon juice to make the Creamy Cajun Sauce.
- Gently fold in chopped lobster meat and parsley into the sauce.
- Brush buns with melted butter and toast in a skillet until golden and crisp.
- Load each toasted bun with the creamy lobster mix.
- Sprinkle with extra parsley for garnish.