Lobster Roll Recipe
Drawn Butter, Old Bay, Brioche with a Dash of Mayo
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Ingredients
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Lobster Filling
Drawn Butter
Brioche & Assembly
Method
Lobster Filling
Prep lobster
If lobster is refrigerated whole or in claws, remove meat and chop into 1/2-inch pieces. Measure 1 cup packed chopped lobster meat. Pat gently with paper towel to remove excess moisture so mayo doesn’t become watery.
In a medium bowl, combine 2 tbsp mayonnaise, 1 tsp fresh lemon juice, 2 tbsp finely diced celery, and 1 tbsp finely chopped chives. Stir until smooth.
Gently fold the chopped lobster into the mayonnaise mixture until coated. Use a spatula and fold — do not overmix to preserve lobster texture.
Season with 1 tsp Old Bay, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Taste and adjust: add the optional 1/4 tsp sugar if you want to slightly balance acidity. Chill in refrigerator for 10–15 minutes while you prepare the buns and butter so flavors meld.
Drawn Butter
In a small saucepan over low heat, melt 6 tbsp unsalted butter slowly. Allow butter to separate briefly; skim any foam if you prefer clear golden butter (clarified style is optional). Keep warm but do not let it boil — maintain a gentle low heat.
Stir in 1/2 tsp fresh lemon juice and a pinch (1/8 tsp) of salt. Taste and add the optional 1/8 tsp Old Bay if desired for a subtle seasoning. Keep warm until serving; transferred to a small serving container to drizzle at assembly.
Brioche & Assembly
Heat a skillet or griddle over medium heat. Spread about 1/2 tbsp of the room-temperature unsalted butter on the cut interior sides of each brioche roll (about 2 tbsp total for 4 rolls).
Place rolls, buttered side down, on the hot skillet. Toast 1–2 minutes until golden brown and crisp; press lightly to form contact. Remove from heat.
Warm the lobster slightly if desired (optional): return the chilled lobster mixture to room temperature for 5 minutes or warm gently by briefly stirring into a warm pan for 20–30 seconds — do not overheat.
Fill each toasted brioche with approximately 1/4 cup lobster mixture (divide evenly). For a richer preparation, spoon 1/2–1 tsp of the warm drawn butter over the lobster in each roll just before serving to moisten and boost flavor.