Brioche Roll With Lobster Recipe

Toast and butter

Split the brioche rolls horizontally. In a small skillet over medium heat, melt the unsalted butter with the olive oil until foaming. Place cut sides of the rolls into the skillet and toast 1–2 minutes until golden and crisp. Remove and keep warm.

If lobster and prawns are not already fully cooked, poach briefly in simmering salted water (2–3 minutes for lobster tails, 1–2 minutes for prawns) until opaque, then drain and chill. Pat seafood dry.

Chop the cooked lobster into bite-sized pieces (about 1/2" chunks). Halve or roughly chop prawns so pieces are similar in size to lobster.

In a mixing bowl combine chopped lobster, prawns, diced celery and sliced green onion. Sprinkle with the lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Toss gently to combine and set aside while you make the sauce so flavors marry (5–10 minutes).

In a bowl whisk together the mayo and ketchup until smooth. Stir in the finely chopped kimchi and 1 tsp reserved kimchi juice to thin slightly and add acidity.

Add the sweet pickle relish (or chopped dill pickle), sriracha or gochujang if using, apple cider vinegar and sugar. Taste and season with 1/4 tsp salt. Adjust seasoning: more kimchi juice or a squeeze of lemon if you want brighter acidity; more sugar if too tangy; more sriracha/gochujang for heat.

Fold about half of this kimchi-thousand island into the lobster-prawn mixture until the seafood is lightly coated but still distinct. Reserve the remaining sauce for spreading on the rolls at assembly and/or for guests to add to taste.

Divide the shredded iceberg lettuce evenly among the toasted brioche roll bottoms (about 1/2 cup per roll). This creates a crisp bed that prevents the roll from getting soggy.

Spoon an even portion of the lobster-prawn mixture onto the lettuce (about 3 oz seafood mixture per roll). Do not overfill; keep a balanced ratio of bread to filling.

Drizzle or spread a little of the reserved kimchi thousand island onto the top halves of the rolls (about 1 tsp each), then place the tops on the sandwiches.

Garnish each sandwich with a sprinkle of toasted sesame seeds and a few microgreens or cilantro leaves, if using. Serve immediately with lemon wedges on the side for squeezing over the filling.