Lobster Rolls with Jerked Pineapple

Serving Size

6 servings

Think East Coast lobster roll—rich, creamy, and packed with tender lobster. Now add a bold Caribbean kick. These Lobster Rolls with Jerked Pineapple take the beloved coastal classic and infuse it with tropical heat, thanks to caramelized jerked pineapple, zesty lime, and a touch of hot sauce, all folded into creamy Wesson mayonnaise.

Nestled in golden, buttery Wesson Top Cut Buns and crisped to perfection, this dish balances nostalgia with surprise. It’s the kind of recipe that’s just as at home at a summer cookout as it is at a weekend family dinner—familiar, but with a flavorful twist that gets people talking.

Whether you’re celebrating the season or simply craving a fresh take on a favorite, these rolls deliver sweet heat and coastal comfort in every bite.

Find more recipe inspiration on our Instagram page!

CONTAINS:

shellfish, eggs (mayonnaise)

Ingredients

Lobster Rolls

Lobster meat, cooked & chopped 1 lb (about 4-5 lobsters).

Wesson mayo 1/2 cup.

Jerked pineapple (recipe below) 1 cup, diced.

Fresh parsley 1 tbsp, chopped.

Green onions 1 tbsp, chopped.

Kosher salt 1/2 tbsp.

Hot sauce 2 tbsp (adjust to taste).

Fresh lime juice 1 tbsp.

Wesson Top Cut Buns (recipe below) 8 buns.

Jerked Pineapple

Pineapple, peeled & quartered 1 , core removed.

Wesson Vegetable Oil 2 tbsp.

Brown sugar 1/2 cup.

Jalapeño 1 , finely diced.

Cinnamon, ground 1 tsp.

Smoked paprika 1/2 tsp.

Nutmeg, ground 1/2 tsp.

Allspice, ground 1/2 tsp.

Cayenne pepper 1/4 tsp.

Kosher salt 1/4 tsp.

Wesson Top Cut Buns

All-purpose flour 2 1/2 cups.

Instant yeast 2 tsp.

Salt 1 tsp.

Sugar 1 tbsp.

Wesson Vegetable Oil 3 tbsp.

Water, warm 1 cup.

Method

Jerked Pineapple

Preheat the oven to 450°F.

Peel the pineapple and cut it lengthwise into 4 quarters. Remove and discard the core from each piece.

In a large bowl, combine Wesson Vegetable Oil, brown sugar, jalapeño, and all spices. Mix into a thick paste.

Roast the pineapple for about 30 minutes, flipping occasionally, until the pineapple is well caramelized.

Remove the pineapple from the oven and let it cool completely. Dice or chop as desired and store in an airtight container in the refrigerator.

Wesson Top Cut Buns

Follow the instructions for Wesson White Bread to make the dough.

Place the dough in an oiled bowl, cover, and let rise until doubled in size. We recommend doing this is in a warm spot.

Preheat oven to 400°F.

Turn the dough onto a lightly floured surface. Roll it into a log and divide into 8 equal pieces. Roll each piece into a tight ball, cover, and let rest for 10 minutes.

Shape each ball into a 7″ long hot dog bun shape. Arrange onto a parchment-lined baking sheet, leaving about 1/2″ between each.

Chef’s Tip: placing the buns close together encourages the classic high-sided top cut bun shape.

Whisk the egg and water in a small bowl until smooth. Brush the tops of the buns lightly. Cover with plastic wrap and let rise in a warm spot until doubled in size. Gently brush the top again with the egg wash before baking.

Bake the buns for about 20 minutes or until golden brown. Remove and cool completely before slicing.

Assembly Method

In a large bowl, gently fold together the lobster, mayo, diced jerked pineapple, parsley, green onions, salt, hot sauce, and lime juice. Taste the mixture and adjust the seasoning with more salt, hot sauce, lime juice, or a splash of pineapple juice from the jerked pineapple.

Carefully pull apart the top cut buns. Cut about 2/3 of the way through the top to open. Spread butter or margarine on the two exposed outer sides of each bun.

In a skillet or griddle over medium heat, grill both buttered sides of the buns until golden brown.

Gently open the buns without tearing them. Scoop 4 heaping tablespoons of the lobster mixture into each bun.

Top with additional jerked pineapple and jalapeños, if desired.