Lobster & crayfish sandwich

Illustration appellation
  • Chiroubles
Lobster & crayfish sandwich Lobster Rolls - © Emma Vernay - Vins du Beaujolais - Emma Vernay - Vins du Beaujolais

Our Quebecer fellows call it "guédilles au homard" - lobster guédilles. But the famous crustacean can easily be replaced by shrimps or crabmeat. Our advice for an ideal pairing with this summer snack: a cuvée of Chiroubles!


  • For the sandwiches: 1 loaf of brioche
  • 1 cooked lobster tail
  • 150g crayfish
  • 1 tbsp mayonnaise
  • Juice of 1 lemon
  • 1 handful rocket leaves
  • Chives
  • Dill
  • A pinch of chilli
  • Salt/pepper
  • For the coleslaw: 2 carrots
  • 1 courgette
  • 1 apple
  • 100g pomegranate seeds
  • 1 & 1/2 tbsp mayonnaise
  • 1 1/2 tbsp Greek yoghurt
  • Salt/pepper


  • Step 1For the coleslaw, grate the carrots, courgette and apple.
  • Step 2In a bowl, mix together the mayonnaise and yoghurt. Season. Add the grated carrots, courgette and apple as well as the pomegranate seeds. Leave to chill in the fridge.
  • Step 3For the sandwiches, start by cutting the lobster tail into small chunks. In a bowl, mix together all the ingredients for the filling: lobster, crayfish, mayonnaise, chopped chives, dill and lemon juice. Season.
  • Step 4Cut 4 thick slices of brioche. Melt a knob of butter in a frying pan and fry the slices of brioche. Leave to cool.
  • Step 5Make a slit in the centre of the slices, garnish with rocket then add the lobster/crayfish mixture. Sprinkle some chives over the sandwiches.
  • Step 6Serve with the chilled coleslaw.
  • Step 7It’s ready! Pair it with a cuvée of Chiroubles.