Lobster Roll Recipe
iceberg, lemon, chives, brioche, mayo - sub warm butter +2
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Ingredients
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Lobster Salad
Rolls & Finish
Method
Lobster Salad
- 1
Prepare lobster
If using whole cooked lobster, remove meat from claws and tail and cut into 1/2–3/4 inch chunks. Pat dry with paper towels. Measure about 1 cup of loosely packed chunks (roughly 8–10 oz cooked).
- 2
Mix dressing
In a medium bowl combine 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon finely snipped chives, and 2 tablespoons very finely diced celery (if using). Whisk until smooth.
- 3
Combine salad
Gently fold the lobster chunks and 1/2 cup finely chopped iceberg lettuce into the dressing until just coated. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting if necessary. Keep chilled until ready to assemble. Do not overdress — the lobster should remain the star.
Rolls & Finish
- 4
Warm the rolls (may choose mayo version or warm butter substitution)
Split the brioche rolls along the top (or side-split if preferred) without cutting all the way through. For classic mayo style, lightly toast cut sides in a dry skillet over medium heat until golden, about 1–2 minutes per side. For warm butter sub (+$2) — melt 2 tablespoons unsalted butter in a skillet over medium, add rolls cut-side down and cook until butter-soaked and deeply golden, 1–2 minutes. Remove from pan and keep warm.
- 5
Assemble
Divide the lobster salad evenly between the two warm rolls, piling the lobster gently so chunks remain intact. Sprinkle the top with the reserved extra chives (about 1 teaspoon) and a light pinch (about 1/8–1/4 tsp) of coarse sea salt if desired.
- 6
Serve
Serve immediately with lemon wedges on the side for squeezing. Offer additional black pepper on the side. Lobster rolls are best eaten hot/warm when rolls are buttered, or immediately if chilled mayo style.