Lobster Roll Recipe

Combine the roughly chopped fresno pepper, neutral oil, olive oil, lemon juice, warm water, and salt in a blender or food processor. Blend on high until fully emulsified and smooth, about 30–45 seconds. Taste and adjust salt or lemon if needed. Transfer to a small bowl and refrigerate until assembly.

Heat a skillet over medium heat and add the 2 tbs unsalted butter. When the butter foams, add the minced garlic and stir 15 seconds until fragrant.

Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 4–6 minutes. Remove from heat.

Stir in the grated parmesan, lemon zest, 1/4 tsp salt and 1/4 tsp pepper. Let cool. Taste and adjust seasoning. Keep covered at room temperature while assembling.

Warm 2 tbs unsalted butter in a skillet over medium-low heat until foaming. Add the cooked lobster meat and gently toss for 1–2 minutes just to heat through—do not overcook (lobster should stay tender). Remove from heat and let cool slightly.

In a bowl combine the mayonnaise, 1 tsp minced fresno pepper, 1 tbs lemon juice, 2 tbs snipped chives, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Mix until smooth.

Fold the slightly warm lobster into the mayo mixture gently until evenly coated. Taste and adjust seasoning. If mixture seems dry, add up to 1 more tablespoon mayonnaise. Keep refrigerated briefly if not assembling immediately.

Butter the outsides of the split-top buns with the 2 tbs unsalted butter. Heat a skillet over medium heat and toast the buns, buttered side down, until golden brown and crisp, about 2–3 minutes. Repeat on the other side briefly if desired.

Place a small handful (about 1/2 cup) of baby romaine leaves in the base of each toasted bun to provide crunch and keep the bun from getting soggy.

Divide the lobster filling evenly among the 4 buns, approximately 1/2 cup per bun, piling it gently on top of the romaine.

Drizzle each lobster portion lightly with the Fresno emulsion (about 1 teaspoon per roll) to add bright pepper flavor and color.

Lay one white anchovy filet across each lobster-filled bun (optional — adds umami and salt).

Sprinkle the parmesan pangrattato over each roll (about 1 tablespoon per roll) for crunchy, cheesy texture.

Garnish with additional snipped chives. Serve immediately.

Serve lobster rolls warm with a lemon wedge on the side. Offer extra Fresno emulsion and pangrattato on the side for guests to add more.