Eventide Oyster Co. Recipe
Make Eventide Oyster Co. Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster Rolls
Method
Lobster Rolls
- 1
Prepare lobster meat
If using whole cooked lobster, remove meat from tails, knuckles and claws. Pat the meat dry with paper towels and coarsely chop into 1/2- to 3/4-inch pieces. Measure about 1.25 lb of chopped meat for four rolls.
- 2
Make filling
In a medium bowl combine the chopped lobster, finely diced celery, mayonnaise (start with 1/4 cup), lemon juice, snipped chives and chopped tarragon (if using). Gently fold ingredients together with a rubber spatula until coated—do not overmix; you want distinct chunks of lobster. Season with 1 tsp Kosher salt and 1/2 tsp freshly ground black pepper, tasting and adjusting lemon, salt or mayo as desired.
- 3
Brown the butter for toasting rolls
In a medium skillet over medium heat, melt 4 tablespoons of the unsalted butter until it foams and just begins to brown (small brown specks and a nutty aroma). Immediately remove from heat to avoid burning. Use an additional 2 tablespoons butter for the skillet if you prefer a richer toast.
- 4
Toast rolls
Brush the split top and inside of each brioche roll with browned butter (or brown butter plus extra melted butter) and place cut-side down in a hot skillet over medium heat. Press gently and toast until golden brown and crisp, about 1 to 2 minutes per side. Repeat with remaining rolls. Alternatively, you can brush and grill rolls under a broiler for 1–2 minutes, watching closely.
- 5
Assemble
If using microgreens or lettuce, line the bottom of each toasted roll with a small handful (about 1–2 tablespoons). Spoon roughly 5 oz (about 1/4 lb) of the lobster mixture into each roll, dividing evenly (approximately 4 equal portions). Do not overfill to keep presentation tidy.
- 6
Finish and serve
Serve the lobster rolls immediately with lemon wedges on the side. Offer extra melted butter or mayonnaise on the side for guests who want more. Leftover filling can be chilled in an airtight container for up to 24 hours; avoid making far in advance to preserve texture.