Lobster Roll with Apple Compote and Mascarpone Mayo Recipe
This lobster roll with apple compote and mascarpone mayo recipe combines rich, buttery lobster with a creamy mascarpone-mayo dressing and a bright, sweet apple compote topping. Featured on Fish the Dish, this elevated seafood sandwich delivers a perfect balance of sweet, savoury, and tangy flavours in every bite.
The Inspiration
The lobster roll is a beloved coastal classic, especially popular in North American seaside regions where fresh lobster is celebrated in its simplest, most indulgent form. Traditionally served with minimal seasoning, the classic version focuses on highlighting the natural sweetness of lobster meat tucked into a toasted, buttery bun.
This recipe takes that familiar foundation and elevates it with a modern twist. The addition of mascarpone to the mayonnaise creates a richer, silkier base, while fresh chives and lemon juice cut through the creaminess to keep the filling light and balanced. The unexpected addition of apple compote introduces a bright, slightly tart sweetness that enhances the natural flavour of the lobster rather than overpowering it.
On Fish the Dish, Spencer Watts is known for reimagining comfort food with bold, creative touches that surprise without losing the essence of the original dish. This lobster roll reflects that approach perfectly. It respects the simplicity of the classic lobster roll while layering in texture, contrast, and a refined flavour profile that feels both playful and sophisticated.
Ingredients
Apple compote
- 2 Granny smith apples, cored and chopped
- 3 tablespoons (45ml) white sugar
- 2 tablespoons (30ml) brown sugar
- 1 tablespoon (15ml) canola oil
Method
- Heat oil in a frying pan over medium heat.
- Add apples and cook for 6-8 minutes, stirring occasionally.
- Add both sugars and cook for 2-3 minutes, until sugar is completely dissolved.
- Remove from heat and place in refrigerator to cool.
Ingredients
Lobster Roll
- 1 pound (450 grams) chunky tail and claw lobster meat, roughly chopped
- 2 celery stalks, finely diced
- ¼ cup (60ml) mayonnaise
- ¼ cup (60ml) Mascarpone cheese
- 2 tablespoons (30ml) lemon juice
- 2 tablespoons (30ml) chives, finely chopped
- Salt and pepper, to taste
- 1 teaspoon (5ml) your choice of hot sauce
- 4 hot-dog buns
- 2 tablespoons (30ml) butter
Method
- In a large mixing bowl, whisk together mayonnaise, mascarpone, lemon juice and hot sauce.
- Add lobster meat, celery, chives, salt and pepper and mix well.
- Heat a frying pan to medium heat.
- Spread butter evenly inside hot-dog bun.
- Toast 2 hot-dog buns at a time by laying the buttered side down flat in the frying pan for 1-2 minutes, and repeat with the 2 remaining buns.
- Fill each bun with lobster mix, and top with apple compote.
Serving Suggestions
This lobster roll with apple compote and mascarpone mayo is best enjoyed as a standout main dish for casual entertaining, summer gatherings, or elevated seafood lunches. Its combination of creamy lobster, buttery toasted bread, and bright apple topping makes it both satisfying and refreshing.
For a complete meal, serve these lobster rolls with crisp kettle chips, a light green salad, or coleslaw to add crunch and balance the richness of the filling. The acidity and sweetness of the apple compote also pair beautifully with pickled vegetables or citrus-based salads, which help cut through the creamy mascarpone mixture.
Final Thoughts
This lobster roll with apple compote and mascarpone mayo recipe is a creative reinvention of a coastal classic, blending rich seafood indulgence with bright, unexpected sweetness. The mascarpone adds luxurious creaminess, while the apple compote introduces a refreshing contrast that keeps each bite balanced and exciting.
What makes this recipe stand out is its harmony of textures and flavours—soft lobster, creamy dressing, crisp toasted bun, and tender fruit compote all working together in perfect balance. It’s familiar enough to feel comforting but inventive enough to feel special.