Petite New England Lobster Roll Recipe
Lobster medallion with avocado & micro herbs on toasted brioche
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Ingredients
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Lobster & dressing
Avocado & garnish
Brioche & finishing
Method
Lobster & dressing
- 1
Prepare lobster
If using chilled cooked lobster, pat pieces dry with paper towels. Trim into even medallion-size chunks about 1/2–1 inch thick so they are uniform for the petite roll.
- 2
Make dressing
In a medium bowl combine mayonnaise, lemon juice, Dijon mustard, chopped celery and chives. Whisk until smooth. Season with sea salt and freshly ground black pepper, tasting and adjusting acidity or salt as needed.
- 3
Toss lobster with dressing
Gently fold lobster medallions into the dressing until evenly coated. Be careful not to overwork the lobster; you want intact medallions. Refrigerate for 10–15 minutes to let flavors marry, but don’t chill longer than 1 hour to preserve texture.
Avocado & garnish
- 4
Prepare avocado
Halve, pit and peel the avocado. Slice into 1/4-inch slices or thin fan slices. Toss lightly with the lime juice to prevent browning and brighten flavor. Reserve.
- 5
Prepare micro herbs and lettuce
Rinse micro herbs and gently spin dry or pat with paper towel. If using butter lettuce leaves, rinse and pat dry; trim to fit buns if needed.
Brioche & assembly
- 6
Toast brioche
Split the brioche buns horizontally. Heat a heavy skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on each cut side (top and bottom). Place buns butter-side down in the skillet and toast until golden brown, about 1–2 minutes per side. If you prefer, toast under a broiler for 30–60 seconds, watching carefully.
- 7
Finish butter (optional smoky)
If using smoked paprika or cayenne, mix it into the remaining softened butter and brush a little on the toasted bun tops for a hint of heat and color.
- 8
Assemble rolls
Line each toasted brioche base with a butter lettuce leaf (optional). Place 2–3 avocado slices on the lettuce. Add approximately 3 ounces (75–90 g) of dressed lobster medallions per roll, arranging them so some medallions sit on top for presentation. Garnish with a small pinch of micro herbs on each roll and a light sprinkle of freshly ground black pepper.
- 9
Serve
Set the top bun slightly askew or serve on the side so the lobster and herbs remain visible. Serve immediately with a lemon wedge for squeezing over the lobster.