Lb Lobster Roll Recipe

Prepare lobster

If using whole-cooked lobster tails or claws, remove meat from shell and chop into roughly 1/2-inch pieces. Measure out 1 1/4 cups of chopped lobster meat. Pat lightly with paper towel if very wet to avoid diluting the butter.

Warm butter and fold

In a small skillet over low heat, melt 2 tbs unsalted butter until foam subsides and butter is warm but not browned (about 1–2 minutes). Remove from heat and allow to cool 30 seconds. In a bowl, combine warm butter with 1 tbs mayonnaise, 1 tsp fresh lemon juice, and 1/2 tsp sea salt. Stir until emulsified.

Combine lobster and aromatics

Add the chopped lobster to the butter-mayo mixture and gently fold to coat pieces evenly. Fold in 1 tbs finely chopped chives, 1/4 tsp freshly ground black pepper, and 1/2 tsp black truffle oil. Taste and adjust seasoning with additional salt or lemon if desired. Keep the filling warm at room temperature or very briefly over the still-warm skillet (off heat) while you toast buns.

Prepare buns

Split the brioche buns along the top if not pre-split. Spread about 3/4 tbs butter on the cut interior of each bun (reserve remaining butter). Heat a large skillet or griddle over medium heat. If pan is prone to sticking, add 1 tsp neutral oil and swirl to coat.

Toast buns

Place buns cut-side down in the hot skillet and toast until golden brown and crisp, 1½–2 minutes. Lower heat if browning too quickly. Flip briefly and butter the outside of the buns lightly (using remaining butter) for a glossy finish if desired. Remove from pan and keep warm.

Assemble rolls

Divide the warm lobster filling evenly among the 4 toasted buns (about 5 tablespoons per bun). If using microgreens or baby arugula, place a small handful into each bun first for brightness, then top with lobster. If using fresh black truffle, very thinly shave and scatter 2 g per roll over the lobster, or drizzle an additional few drops of truffle oil if no fresh truffle is available.

Serve

Serve immediately with lemon wedges on the side. Encourage squeezing a little lemon over each roll just before eating. Offer extra salt and pepper to taste.

Keep neutral oil and extra salt/pepper available while cooking in case pan needs seasoning or the filling needs final adjustment. The recipe assumes pre-cooked lobster; if using raw lobster, cook according to safe shellfish guidelines before proceeding.