Lobster Roll On Brioche Recipe

Prepare lobster

If your lobster meat isn't already cooked, steam or boil lobster tails and claws until opaque (steam 8–10 minutes for 1-lb tails; adjust for size). Cool, pick meat from shells and chop into roughly 1/2-inch pieces. Pat dry on paper towels to remove excess moisture.

In a medium mixing bowl, combine 3 tablespoons mayonnaise, optional 1 tablespoon light mayonnaise or 1 tablespoon plain Greek yogurt (only if you prefer a looser dressing), 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, and 1 teaspoon lemon zest. Whisk until smooth.

Fold in the chopped lobster gently so you do not shred the pieces. Add 2 tablespoons very finely diced celery and 1 tablespoon thinly sliced chives. Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and an optional 1/4 teaspoon smoked paprika or cayenne if using. Taste and adjust seasoning—add a little more lemon or salt if desired.

Cover the lobster salad and refrigerate for at least 15 minutes (up to 1 hour) to let flavors meld. Do not refrigerate longer than 2 hours if you prefer the lobster to remain texturally fresh.

About 10 minutes before serving, split the brioche rolls along the top without cutting fully through (or open like a sandwich if split-top is not available).

Heat a large skillet or griddle over medium heat. Meanwhile, spread about 1/2 tablespoon softened unsalted butter on the cut top and bottom of each roll (roughly 2 tablespoons total for 4 rolls).

Place the buttered rolls, cut side down, in the hot skillet. Toast until golden brown and crisp, about 1–2 minutes per side; press lightly with a spatula for even contact. Remove from heat.

Give the chilled lobster salad a gentle stir. Divide the lobster mixture evenly among the 4 toasted brioche rolls (about 4 ounces lobster mixture per roll). Heap the lobster into the center of each roll, allowing some pieces to remain large for texture.

Garnish each roll with a squeeze of fresh lemon (use lemon wedges), and sprinkle optional chopped fresh parsley or an additional pinch of chives on top. Serve immediately while buns are warm and lobster is cool to slightly chilled.