Lobster Salad Roll Recipe

Prep lobster

If lobster meat is refrigerated whole or in large pieces, pat dry with paper towels and cut into 1/2- to 3/4-inch bite-size chunks. Keep chilled until ready to combine.

Make dressing

In a medium bowl combine mayonnaise, lemon juice, lemon zest, Dijon mustard, chopped chives, and finely diced celery. Whisk until smooth.

Season dressing with sea salt and freshly ground black pepper, then taste and adjust — add a little more lemon juice for brightness or another pinch of salt if needed.

Add lobster meat to the dressing and gently fold with a rubber spatula until evenly coated, taking care not to break up the lobster chunks. Refrigerate lobster salad for 10–15 minutes to let flavors marry, but do not sit for hours to preserve texture.

Just before assembling, gently toss torn romaine leaves with a light pinch of salt if desired; the romaine provides a crisp bed inside the roll.

Heat a large skillet or grill pan over medium heat. Brush split sides of brioche rolls lightly with softened butter (reserve a small amount to finish) and very lightly brush the pan with oil to prevent sticking.

Place rolls cut-side down in the skillet and toast until golden brown and crisp, about 1–2 minutes per side. Press gently with a spatula for even contact. Remove from pan and spread a thin layer of the remaining softened butter on the toasted cut sides.

If using top-cut rolls, warm the exterior briefly in the pan, about 20–30 seconds, to heat through without burning.

Sprinkle a light pinch of coarse sea salt on the buttered cut surfaces to enhance flavor.

Place a romaine leaf inside the bottom half of each toasted brioche roll to act as a barrier and add crunch.

Spoon approximately 1/4 cup of lobster salad into each roll, arranging larger chunks on top for an attractive presentation. Gently press down — do not overfill to avoid spillage.

Garnish each roll with a sprinkle of extra chopped chives and, if desired, a small squeeze of lemon over the lobster.

Serve immediately with lemon wedges on the side. Leftover lobster salad should be refrigerated and consumed within 24–48 hours.