Lobster New England Lobster Roll Recipe
Chilled lobster served on grilled brioche 4 oz/6 oz
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Ingredients
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Lobster Salad
Rolls & Finish
Method
Lobster Salad
Prepare lobster
If lobster is whole, remove cooked meat from shells and chop into 1/2–3/4 inch bite-sized pieces. Keep larger claw and knuckle pieces intact if possible for texture. Pat dry with paper towel and chill until ready to mix.
In a medium bowl combine mayonnaise and fresh lemon juice. Whisk until smooth.
Add the chilled chopped lobster, finely diced celery, chopped chives and parsley to the mayonnaise mix. Gently fold with a rubber spatula until lobster is evenly coated. Do not overmix; keep large lumps intact for texture.
Season with kosher salt and freshly ground black pepper. Taste and adjust lemon, salt or mayo to preference. Cover and refrigerate for at least 15 minutes (up to 2 hours) to meld flavors. If refrigerating longer than 2 hours, reserve a small amount of lobster tops for garnish to keep visible chunks.
Right before assembly, give the salad a gentle stir and sprinkle smoked paprika over the top if using.
Rolls & Finish
Heat a large skillet or griddle over medium heat. Add the vegetable oil to lightly coat the surface.
Spread about 1 tablespoon softened butter on the outside cut faces of each brioche roll (top and bottom).
Place rolls cut-side down on the hot griddle. Press lightly and toast 1–2 minutes until golden-brown and crisp. Flip and toast the outside of the roll briefly if desired (20–30 seconds). Remove from heat.
If using microgreens or baby lettuce, place a thin layer inside each toasted roll to act as a bed and prevent sogginess (about 1/2 cup per roll).
Divide the lobster salad evenly into the two rolls (approximately 3 oz lobster meat per 4 oz portion; this recipe uses 6 oz total). Pile gently, keeping chunky pieces visible on top.
Garnish each roll with a small sprinkle of chopped chives or reserved lobster pieces and a light dusting of smoked paprika if desired. Serve immediately with lemon wedges on the side.
Serve chilled lobster roll promptly so the brioche remains warm and the lobster stays cold—this contrast is the hallmark of a New England-style lobster roll.