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Lobster Roll Recipe

Name: Brine Seafood & Raw Bars Lobster Roll Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Cooked lobster meat (chunks, claw & knuckle); 8 units Bibb lettuce leaves (small, whole); 0.5 cups Mayonnaise; 1 tbs Lemon juice (fresh); 0.25 cups Celery (finely diced); 2 tsp Chives (thinly sliced); 0.5 tsp Dijon mustard; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 4 units Split-top hot dog-style rolls (buttered & toasted); 2 tbs Unsalted butter (melted, for toasting); 2 tbs Optional: celery leaves or extra chives for garnish; 1 lb Lobster tails (shell removed, meat left whole or sliced into medallions); 1 cups Unsalted butter (for poaching); 1 clove Garlic (optional, lightly crushed); 1 tbs Lemon juice (fresh); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 4 units Split-top hot dog-style rolls (buttered & toasted); 2 tbs Unsalted butter (melted, for toasting); 4 units Bibb lettuce leaves (optional, to line roll); 1 tbs Optional: chopped parsley or chives for garnish

Inspired by Brine Seafood & Raw Bar

Time30m

Serves4

Cold lobster salad/ bibb lettuce OR hot butter poached

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Ingredients

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Cold Lobster Salad Roll

1 lb Cooked lobster meat (chunks, claw & knuckle)

8 units Bibb lettuce leaves (small, whole)

1/2 cups Mayonnaise

1 tbs Lemon juice (fresh)

1/4 cups Celery (finely diced)

2 tsp Chives (thinly sliced)

1/2 tsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

4 units Split-top hot dog-style rolls (buttered & toasted)

2 tbs Unsalted butter (melted, for toasting)

2 tbs Optional: celery leaves or extra chives for garnish

Hot Butter-Poached Lobster Roll

1 lb Lobster tails (shell removed, meat left whole or sliced into medallions)

1 cups Unsalted butter (for poaching)

1 clove Garlic (optional, lightly crushed)

1 tbs Lemon juice (fresh)

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

4 units Split-top hot dog-style rolls (buttered & toasted)

2 tbs Unsalted butter (melted, for toasting)

4 units Bibb lettuce leaves (optional, to line roll)

1 tbs Optional: chopped parsley or chives for garnish

Method

Cold Lobster Salad Roll

Prepare lobster (if not pre-cooked)

If using live or raw lobster, cook by boiling or steaming until opaque (about 8–12 minutes depending on size). Chill fully in an ice bath, then extract meat from claws, knuckles and tail and chop into 1/2–1-inch pieces. Measure 1 lb of meat.

Make lobster salad

In a bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/4 cup finely diced celery, 2 teaspoons sliced chives and 1/2 teaspoon Dijon mustard. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Fold in the chopped lobster meat gently until coated; do not overmix. Taste and adjust salt, pepper or lemon.

Toast rolls

Heat a skillet over medium heat. Brush split-top rolls with 2 tablespoons melted butter. Place cut-side down in skillet and toast until golden brown, 1–2 minutes. Keep warm.

Assemble

Line each toasted roll with 1–2 Bibb lettuce leaves. Divide lobster salad into four equal portions (about 4 oz each) and pile into rolls. Garnish with additional chives or celery leaves if desired. Serve immediately with lemon wedges.

Hot Butter-Poached Lobster Roll

Prepare lobster tails

If lobster is raw, remove shells from tails leaving tail meat whole. Using kitchen shears, butterfly the tail meat or leave as medallions. Pat dry and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Clarify or melt butter

In a small saucepan, gently melt 1 cup unsalted butter over low heat until fully liquid. Optional: for clarity, skim solids or warm gently to separate milk solids and use the clear yellow butterfat for poaching. Keep butter warm but not boiling (around 160–175°F / 70–80°C).

Poach lobster in butter

Place the lobster meat in a shallow skillet or small pan and pour warm butter over so meat is mostly submerged. Add the optional lightly crushed garlic clove for aromatics (remove before serving if desired). Poach gently over very low heat, spooning warm butter over the lobster, until meat is opaque and tender, 4–6 minutes depending on thickness. Do not let butter simmer vigorously.

Finish lobster

Remove lobster from butter and place on a paper towel briefly to drain excess butter. Toss lightly with 1 tablespoon fresh lemon juice and taste for seasoning; add a pinch more salt or pepper if needed. Reserve a little warm butter for drizzling.

Toast rolls and assemble

Brush split-top rolls with 2 tablespoons melted butter and toast cut-side down in a skillet until golden, 1–2 minutes. Optionally line each roll with a Bibb lettuce leaf. Place hot poached lobster meat into rolls (divide into four portions). Drizzle a teaspoon or two of reserved warm butter over the lobster and garnish with chopped parsley or chives. Serve immediately.