Lobster Roll with EVOO Toasted Buns


  • 1 lb. lobster, cooked
  • 1 tbsp. mayonnaise
  • 3 tbsp. Homemade Pesto
  • 1 tbsp. lemon juice
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1 tbsp. Capatriti® Extra Virgin Olive Oil
  • 4 potato buns


In a medium-sized bowl, mix lobster mayonnaise, pesto, lemon juice, salt & pepper, until well combined. Set aside.

Meanwhile, heat Capatriti® Extra Virgin Olive Oil in a medium-sized frying pan. Toast the inside of each bun until crispy, approximately 1 – 2 minutes. Remove from heat and set aside on wire rack.

Load each bun with a nice-sized serving of the lobster pesto mixture. Plate and share.


Fresh Ricotta & EVOO Tartine
Double the Cheesy Burgers
Panzanella Salad with Green Oil (Basil), Ricotta Salata, Poached Egg
Olive Oil Poached Fish Tacos
Fast & Easy Skillet Garlic Knots
Chana Masala