Gh King Roll Recipe

Prepare lobster

If lobster is not pre-cooked, simmer live or raw lobster until shells turn bright red and meat registers 140°F (about 8–12 minutes for 1–1.5 lb tails), cool, then remove meat from shell and roughly chop to yield 1 cup. Pat dry to remove excess moisture.

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and cook gently for 2–3 minutes until softened and translucent but not browned. Add the garlic and cook 20–30 seconds until fragrant.

Remove skillet from heat and allow to cool for 1 minute. In a mixing bowl combine the cooked shallots and garlic with the chopped lobster, lemon juice, chopped chives, mayonnaise, Dijon mustard, sea salt, and black pepper. Fold gently to combine so lobster pieces stay intact. Taste and adjust seasoning with additional lemon or salt if needed.

Cover and refrigerate for 15–30 minutes to allow flavors to meld (can be made up to 4 hours ahead).

Preheat a large skillet or griddle over medium heat. Spread the remaining 2 tablespoons of unsalted butter evenly on the cut sides of each brioche roll.

Place rolls butter-side down on the skillet and toast until golden brown and crisp, about 1–2 minutes. Do not overtoast; you want a warm, slightly crisp exterior that holds the filling.

Gently warm the lobster filling if desired: remove from fridge and let return to near room temperature for 10 minutes or briefly warm in a pan over low heat for 30–45 seconds—do not overcook or it will toughen.

Using a spoon, divide the lobster mixture evenly among the 4 toasted rolls, piling slightly above the rim but keeping pieces whole for presentation.

Carefully spoon about 0.25 oz (roughly 1 tablespoon) of chilled caviar atop each lobster-topped roll. Handle caviar gently with a mother-of-pearl or plastic spoon to avoid metallic taste.

Optional: lightly drizzle each roll with a few drops (about 0.125 tsp) of extra-virgin olive oil and dust with a tiny pinch of smoked paprika to add visual contrast and a whisper of smoky flavor.

Garnish each roll with a small handful of microgreens and serve immediately with a lemon wedge on the side for squeezing.