Donal's Irish Adventure15 Minutes

Kinsale Lobster Roll

Name: Kinsale Lobster Roll
Total time: 15 min
Yield: 4 servings
Cuisine: Irish
Ingredients: For the aioli:; 2 egg yolks; 1 tbsp white wine vinegar; 1/2 tsp Dijon mustard; 1 garlic clove, finely minced; 600ml vegetable oil; Juice of ½ lemon, to taste; Sea salt; Wild garlic pesto, if you have it; For the filling:; ½ cucumber, deseeded and finely chopped; 1 stick celery, finely chopped; 4 spring onions, finely sliced; 500g lobster meat, cooked & roughly chopped; To serve:; 4 brioche buns, toasted and split; Small handful chives, finely chopped; Chive flowers

Use the best quality eggs you can get your hands on for this aioli. You most likely won’t need all the oil but keep adding until a wonderful mayo forms. Either lobster meat or prawn meat will work perfectly here.

Donal SkehanFrom the series · Donal's Irish Adventure

15 min totalServes 4Easy

Time15 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

In a clean glass bowl, whisk together the egg yolks, white wine vinegar, Dijon mustard & finely minced garlic until combined. With the vegetable oil in a glass measuring jug, pour a slow and steady stream of the oil into the egg yolk mixture whisking vigorously until a thickened mayonnaise forms. If you have a wild garlic pesto, add a dollop to elevate the flavour of the aioli. Season to taste with salt and lemon juice. Transfer to a squeeze bottle.

Place the filling ingredients into the bowl and dress with a little of the mayo until completely coated. Set aside.

Assemble the rolls by placing the dressed cucumber & lobster mix into the toasted brioche buns, adding splodges of the aioli and garnish with chives and chive flowers.

Cook's notes

For the aioli, have your eggs and oil at room temperature and add the oil in a thin, steady stream while whisking hard — rush it and the emulsion can split.
If it does split, whisk a fresh yolk in a clean bowl and slowly beat the broken mixture back into it to rescue it.
Dress the lobster lightly — you want each piece just coated, not swimming. Over-saucing masks the sweetness of the meat.
Cut the lobster into rough, generous chunks rather than fine dice so you get proper bites of it in the roll.
Toast the brioche in a little butter until the cut sides are golden; a warm, crisp bun against the cool filling makes the whole thing.

Serve with Keep it simple with a handful of skinny fries or plain salted crisps, and a cold glass of crisp white wine or a good lager. A wedge of lemon on the side never goes amiss.

Make ahead & storage The dressed lobster filling is best eaten the day it's made. Any leftover aioli keeps in the fridge for two to three days in a sealed jar — never leave it at room temperature.

15 Minutes

Recipe by Donal Skehan · From the series Donal's Irish Adventure · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

1621kcal

30gprotein

38gcarbs

156gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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