Lobster Roll On Brioche Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from claws and tails and roughly chop into 1/2-inch to 3/4-inch pieces. Pat the lobster meat dry on paper towels to remove excess moisture. You should end up with about 1 lb of meat.

In a medium bowl, combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon Old Bay seasoning. Whisk until smooth and balanced.

Add the chopped lobster, 1/4 cup finely diced celery, 1 tablespoon minced shallot, and 2 tablespoons finely snipped chives to the mayo mixture. Gently fold with a rubber spatula until lobster is evenly coated. Be careful not to overmix; keep some chunky texture.

Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lemon juice, salt, or a pinch more Old Bay if desired. If you prefer a lighter dressing, add up to 1 tablespoon more mayonnaise or 1–2 teaspoons of lemon juice to balance.

Cover the lobster filling and refrigerate for 15–30 minutes to let flavors meld (optional). Bring out of fridge 10 minutes before assembling so lobster is not icy cold when served.

Heat a large skillet or griddle over medium heat. Combine 3 tablespoons softened unsalted butter and 1 teaspoon olive oil so the butter won't burn as quickly.

Brush the inside and outer top surfaces of each brioche roll lightly with the butter mixture. Place rolls buttered-side down (and top side down if you like both sides browned) in the skillet and toast 1–2 minutes per side until golden brown and crisp. Remove and keep warm.

Line the bottom of each toasted roll with a butter or bibb lettuce leaf. This creates a barrier so the bread doesn't get soggy and adds a fresh crunch.

Divide the lobster filling evenly among the 4 rolls, piling gently but not tightly to keep the texture airy. For presentation, spoon filling so some chunks are visible.

Finish each roll with a light sprinkle of flaky kosher salt (optional), extra snipped chives or microgreens, and serve immediately with lemon wedges on the side for squeezing.

Serve lobster rolls hot or at room temperature. If not serving immediately, keep filling chilled and toast rolls just before serving to maintain texture.