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what we're eating...

At Flora, we always try to eat within the seasons and use local produce where possible. This month, however, we have to make an exception as our famous 'Lobster Roll' is back on the menu when we open for takeaway on Thursday the 15th.

In the big debate over whether 'Lobster Rolls' are best when served Connecticut-style with melted butter or the Maine way, laced with lemony mayonnaise, we say, do both!!

Believe us when we say you will love these!

Recipe (for 2)

  • 300g Lobster meat

  • 2x Split top, brioche buns

  • 30g Diced celery

  • 30g Diced apple

  • 1 tbsp Finely chopped chives

  • 1 tbsp Lemon juice

  • 4 tbsp Butter

  • Rocket to garnish


  1. Rinse the lobster meat and pick through for any loose shells. Drain throughly so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.

  2. In a large bowl, mix the celery, mayonnaise, apple, chives & lemon juice. Add kosher salt and ground black pepper to taste.

  3. In a medium sized pan over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat.

  4. Add the remaining butter and toast the buns on either side until golden.

  5. Load each bun equally with lobster meat and garnish with more chives and rocket. Serve with fries or crisps.

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