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Office Lunch Recipe: Smitty’s Oyster House head chef Alan Older makes lobster rolls look super easy

Substitute the lobster meat with 100-percent shrimp for an even simpler recipe

By The Editors /

Alan Older is the head chef of Smitty’s Oyster House on Vancouver’s Main street. His shrimp and lobster roll recipe requires a few simple ingredients, and the instructions are so straight-forward that it’s worthy of your work lunch rotation. It’s the perfect pick-me-up for any day of the week.

Ingredients

  • 1 pound lobster meat
  • .25 pound shrimp
  • ¼ cup minced celery
  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Tabasco sauce
  • 1 tbsp minced chives
  • 1 tbsp minced tarragon
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Sliced avocado
  • Pickled onions
  • 4 split-top buns
  • 4 tbsp butter
  • Fresh mixed greens of your choice

Method

In a mixing bowl, add mayonnaise, mustard, Tabasco, celery, chives and tarragon.

Add lemon zest and juice to the bowl, then salt and pepper to taste.

Add the lobster meat and shrimp and give it a final mix.

Heat the buns on a pan with some butter until golden brown.

Remove the buns from the pan and throw on some fresh mixed greens. Add the shrimp and lobster mixture.

Top it up with avocado and pickled onions. Enjoy!

The Editors

The Editors

The BCBusiness editorial team lives for big ideas, bold entrepreneurs and the business stories that make B.C. tick.