LoLo’s Caribbean Lobster Roll Recipe

Food Republic May 12, 2015

Article featured image — This Caribbean twist on a lobster roll is picnic-ready.

Looking for shellfish in the city? Look no further than LoLo’s Seafood Shack in Harlem. Their lobster roll is no roll at all, and you’ll need to experience it to believe it. Their addictive two-bite wonder is made with sustainably sourced lobster nestled in a split house-made johnnycake, and topped with sliced avocado and creamy remoulade, merging the best of two cultural cuisines — Caribbean and Cape — into one decadent mash-up. This is picnic food at its finest.

Whether served on a bed of fries or taken to eat on the road, this original dish by chef Raymond Mohan signifies warmer days while showcasing culinary favorites from the expanse of the Atlantic Coast.

LoLo’s Caribbean Lobster Roll Recipe

Prep Time: 40 minutes plus resting time
Cook Time: 20 minutes
Level of Difficulty: Easy
Serving Size: 4

Ingredients

For the remoulade

1 cup mayonnaise
1 tablespoon mustard
2 tablespoons pickles, finely chopped
Juice of 1 lemon
zest of 1 lemon
1 teaspoon salt

For the lobster roll filling

1 1 1/2-pound lobster

For the johnnycakes

1 1/2 cups flour
1/4 cup cornmeal
1 tablespoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon scallions, chopped
1/2 teaspoon fresh thyme, chopped
oil, for frying

Directions

To make the lobster roll filling:

Place all remoulade ingredients in a mixing bowl and mix well. Set aside.
Poach the lobster in boiling water for 6 minutes. Remove the lobster from the boiling water and soak in an ice bath to halt the cooking process.
De-shell the lobster and cut it into bite-size pieces tossed in 1 tablespoon of the remoulade sauce. Set aside.

To make the johnnycakes and assemble the lobster rolls:

Place all dry ingredients in a mixing bowl and mix together by hand.
Add 1/2 cup of water and knead the dough until it forms into a ball, then portion the dough into 4 balls of equal size.
Place the balls of dough on a pan and cover with plastic. Allow to rest for 1 hour at room temperature.
Flatten each ball of dough in a tortilla press. Heat the oil in large, heavy pot to 350°F and fry each for 3 to 4 minutes, flipping intermittently, until the cakes are golden brown.
Remove the cakes from the oil and let them rest and drain.
Once cooled, slice and fill each johnnycake with the lobster and remoulade filling mixture and serve.

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