Lobster Roll: Cork Style

Lobster roll with pickles

End of Summer Al Fresco Lunch:
Lobster Rolls and “Healthy” Blackberry Crumble

The end of summer has arrived and will soon be a fleeting memory. In an effort to hang on to the warmth and bright sun, I came up with an outdoor late summer lunch to chase thoughts of cold weather away. Of course, I live in New England where a Maine lobster roll is mandatory for every tourist and the best way to celebrate the season. If you are headed to the New England seacoast, the best local stop is the Clam Shack in Kennebunkport, Maine, but at twenty bucks a pop, not something possible to indulge in very often.

I have never associated lobster rolls with Ireland. However, my fellow American turned Irish dairy farmer, Imen McDonnell, features one in her cookbook, The Farmette Cookbook, using the traditional Irish Blaa as the roll. After reading her book, the idea of combining Irish traditions with our seacoast food began to percolate. And recently, I saw a video on Sean O’Manachain’s instagram, where he was buying a lobster roll from Lobsterman Mike Barrett’s stall at Midleton Farmers’ Market. He used pickles in it, which Sean mentioned was very Cork (he also made his own version on his website).

After pondering some different combinations, I decided to create my own version, and the New England Lobster Roll: Cork Style was born! Towards the end of the summer lobster prices drop, so I picked up a couple of lobsters at our local supermarket for $10. They were soft shell, which are easier to crack. I confess: the supermarket steamed them for me since it was my first time. However, after talking with Marcus at the seafood counter about the best way to cook lobster, it sounded quite easy; next time I will do the steaming. He said to grab a big pot and fill it with a few inches of water. Then bring to a boil. Put in the lobsters (as many as will fit in your pot with a cover), and bring it back to a boil. After it reaches a boil again, steam them for about 8 more minutes.

New England Lobster Roll: Cork Style

Serves 2 (or 1 lobster crazed cook)
Makes one JUMBO roll or two smaller rolls. For more servings simply double the ingredients!


  • 1 1/2 half cups of lobster (two one pound lobsters)
  • Small handful of fresh tarragon, finely diced
  • 1 Tbs of mayonnaise
  • 1/2 Tbs of butter
  • One large six inch crusty white bread sub roll or two hot dog size rolls
  • 4 chunky pickles slices (sweet and sour/ make your own or purchase)

Lobster salad

1. Steam the lobsters (see above).
2. Cool off enough to avoid burns when you break them open. If you like chilled lobster, then cool off at room temperature for about 30 minutes and put in the fridge for an hour.
3. When the lobster has been removed from the shell and the tomalley put aside (green stuff inside the lobster – I throw it away, but for the more adventurous, it can be used for other recipes).
4. Chop up the lobster and mix it with the mayo and diced tarragon (this herb is amazingly flavorful. If you do not care for pickles, then just the tarragon is delicious. Add a bit more if you decide on this route).
5. Heat up a pan to medium high heat with the melted butter. Cut open the roll halfway, then place it open faced in the hot butter until gets light golden brown. Flip it and brown the outside for a minute of so.
6. Take the hot buttery roll out and fill it with the lobster salad mixture. Then place in your pickle slices. Squeeze together and eat!

I paired mine with roasted sweet potato wedges, but a simple green salad or crisps (potato chips) would be lovely too! For a beverage, I made myself an Elderflower spritzer (seltzer water with a splash or two of Elderflower cordial).

Knock your Socks Off Sweet and Sour Pickle Recipe

Note: use a strong jar with a metal ringed, snap top lid (Fido makes great ones. The jar will crack if it is not a sturdy one)


  • 10 pickling cucumbers, thickly sliced (helps retain crispness)
  • 3 -4 Tbs dill weed
  • 6 cups of white vinegar (if you do not like super sour, then you can cut the vinegar in half and add three cups of water)
  • 5 cups of sugar

You want enough liquid to fully cover the pickles with a bit extra. It is easy to vary the amount of liquids and sugar based on the amount of pickles in the jar.

1. Slice the pickles and put in the jar with the dill weed.
2. Slowly bring sugar and vinegar to a boil, stirring often. Boil for a minute or so. Sugar can burn if you boil it too fast. Stirring will ensure that the sugar dissolves fully before it starts to boil.
3. Slowly pour your liquid over the pickles (make sure the jar does not crack. Metal helps to conduct the heat so that is why you need a strong jar with a metal ring!).
4. Allow to cool with lid open for about 30 minutes.
5. Seal it up after it has cooled a fair amount and then put it in the fridge.
6. In about two or three days you can enjoy your first pickle.

“Healthy” Blackberry Crumble

Blackberry crumble

Serves 4-6


  • 4 cups of fresh blackberries
  • 6 tablespoons of maple syrup
  • 2 1/4 cups of oats
  • 3/4 cups of almond meal
  • 1 tsp of vanilla powder
  • 1 tsp cinnamon
  • 1/8 cup plus 1 tablespoon of melted coconut oil


1. Preheat the oven to 400 degrees. Using a small amount of coconut oil, lightly grease an 8x8 pan. Spread the blackberries evenly in the pan. Drizzle with 1 tablespoon of the maple syrup. Place in the oven for about 8 minutes.
2. Meanwhile, in a bowl, combine the rest of the maple syrup, oats, almond meal, vanilla powder, cinnamon, and melted coconut oil. Stir together.
3. Pull out the heated fruit and spread the crumble in a layer over the fruit. Put back the oven for another 15-20 minutes. Remove when the crumble layer is golden brown.
4. Cool for about 10-15 minutes and serve with vanilla ice cream. If you need it to be vegan, then simply use dairy free ice cream. A dessert that appeals to all of your guests!


New England lobster roll: Cork style