Saffron Lobster Stuffed Cucumber Roulade with Black Pepper, Lemon Aioli and Flying Fish Roe

By: Steve Richards

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  • 1 seedless cucumber
  • Meat from 1 ¼ pound Maine lobster
  • ½ cup of mayonnaise
  • 8 saffron threads
  • Pinch of cracked black pepper
  • 1 tablespoon of flying fish roe
  • Juice from 1 lemon
  • Salt and pepper to taste


  • In a medium stainless mixing bowl combine all but 3 tablespoons of mayonnaise and saffron, whisk until saffron is incorporated and mayo is yellow
  • Add chopped lobster and mix well
  • Season to taste
  • On a mandolin slice cucumber very, thin length wise and lay the cucumber ribbons out on work surface
  • Roll the lobster salad into each ribbon and place the stuffed cucumbers onto a plate
  • In a small stainless mixing bowl combine lemon juice, black pepper and 3 tablespoon of mayonnaise, mix well and set aside
  • Top each cucumber roulade with a dollop of the aioli and garnish with flying fish roe
  • Serve chilled