Maine Lobster Roll Recipe

If lobster is refrigerated, bring it to just-chilled temperature; pat dry and cut into 1/2–3/4" chunks. Measure 1 cup packed of lobster meat.

In a medium bowl combine 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon finely minced shallot, 2 tablespoons very finely diced celery, 1 tablespoon chopped chives and 1/2 teaspoon Dijon mustard. Whisk until smooth.

Fold the lobster gently into the mayonnaise mixture until coated, being careful not to break up the chunks. Season with 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and the optional 1/8 teaspoon cayenne if using. Taste and adjust seasoning or lemon as needed. Refrigerate while preparing buns and hollandaise (do not let sit more than 1 hour).

Brown the butter

In a small saucepan over medium heat melt 6 tablespoons unsalted butter. Swirl occasionally; continue cooking until foam subsides and milk solids turn golden-brown and smell nutty, about 3–4 minutes. Remove from heat immediately and set aside to cool slightly (but keep warm).

Warm a double boiler

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Place a heatproof bowl over the pan (bowl bottom should not touch water) to create a double boiler.

In the heatproof bowl whisk together 3 egg yolks, 2 tablespoons fresh lemon juice and 1 teaspoon cold water until slightly thickened and pale. Place bowl over simmering water and whisk constantly until the mixture reaches a light ribbon consistency and registers about 140–150°F (takes 2–3 minutes). Be careful not to overheat or scramble the yolks.

Remove bowl from heat. Very slowly drizzle the warm brown butter into the whisked yolks in a thin, steady stream while whisking constantly to emulsify. Continue until all butter is incorporated and sauce is smooth and thickened. If sauce becomes too thick, whisk in a few drops of warm water. Season with 1/4 teaspoon salt and 1/8 teaspoon white pepper or cayenne. Keep warm (set bowl over warm water, off direct heat) until ready to assemble.

Split each brioche bun horizontally (keep it hinged if split-top style). Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. When butter is foaming, place buns cut-side down and toast until golden-brown, 1–2 minutes. Press lightly so surface gets even contact. Remove from skillet.

Warm the lobster salad briefly if desired by spooning onto a warm pan for 10–15 seconds (optional). Otherwise keep chilled for texture contrast.

To assemble, place about 1/4 cup lobster salad into each toasted brioche bun, mounding gently but not overcrowding. Spoon 1 to 1 1/2 tablespoons warm brown butter hollandaise over the lobster (or serve hollandaise on the side for dipping). Garnish with a sprinkle of chopped chives or parsley and serve with a lemon wedge.

Serve immediately while buns are warm and hollandaise is silky. Leftover lobster salad can be refrigerated in an airtight container up to 24 hours; hollandaise is best used immediately.