Groupe Nuggets Recipe

Prepare lobster mixture

In a medium bowl combine the coarsely chopped Maine lobster meat, 2 tablespoons mayo, Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Gently fold to combine without breaking up the lobster chunks. Taste and adjust seasoning if necessary.

Set up breading station

Place the flour in a shallow dish. In a second bowl whisk the beaten egg with 2 tablespoons cold water to make an egg wash. Place the panko breadcrumbs in a third shallow dish. Season the flour lightly with a pinch of salt.

Form and bread nuggets

Take 1 to 1 1/2 tablespoon portions of the lobster mixture and form gently into compact nugget shapes (you should get about 12–14 nuggets). Dredge each nugget first in flour, shaking off excess, then dip into the egg wash, and finally press into the panko breadcrumbs to coat completely. Place breaded nuggets on a baking sheet lined with parchment.

Fry until crisp

In a heavy skillet or deep pot, heat 1 1/2 to 2 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in ~30 seconds. Fry the nuggets in batches, careful not to overcrowd, for 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer fried nuggets to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

While nuggets fry, whisk together 1/2 cup mayonnaise, diced dill pickle, chopped capers, finely chopped shallot, 1 teaspoon lemon juice and chopped dill in a small bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt. Chill until ready to serve.

Brush the cut sides of the split-top rolls with softened butter. Toast the rolls cut-side down in a skillet over medium heat until golden, about 1–2 minutes, or under a broiler for 1 minute; watch carefully to prevent burning.

To assemble: spread about 1 tablespoon of mayonnaise onto each toasted roll bottom (optional, use extra mayo from ingredient list for this). Place a small handful of microgreens or shredded lettuce on the roll bottom. Arrange 6–7 warm lobster nuggets on each roll. Spoon a generous tablespoon of tartar sauce alongside or over the nuggets, close the roll, and serve immediately with any remaining tartar sauce on the side.