Warm Lobster Roll Recipe

Prepare lobster

If lobster is whole or in shells, remove meat from claws and tail and cut into 1/2–3/4" chunks. Pat dry with paper towel. Measure 1 lb cooked lobster meat.

In a medium bowl combine the lobster chunks, diced celery, 1 tablespoon chopped chives, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Gently fold to mix so lobster pieces remain intact. Refrigerate while you prepare aioli and other components.

Brown the butter

In a small light-colored saucepan, melt 4 tbsp unsalted butter over medium heat. Swirl occasionally; after about 3–5 minutes the butter will foam and then the milk solids will brown and emit a nutty aroma. Once you see small brown specks and a toasted smell (do not burn), remove pan from heat and let butter cool 1 minute. Pour brown butter into a heatproof bowl, leaving any very dark bits behind.

Make aioli

While brown butter cools slightly, mince 1 tsp garlic. Whisk together 1/2 cup mayonnaise, cooled brown butter (about 3 tbsp of the liquid, reserving any solids if desired), minced garlic, 1/2 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp white pepper until smooth. Taste and adjust seasoning. Chill briefly if mixture is warm.

Fold about 3 tablespoons of the brown butter aioli into the lobster mixture to lightly coat without drowning the chunks. Reserve remaining aioli for serving.

Make chip dust

Place 1 cup plain potato chips in a zip-top bag and crush finely with a rolling pin or heavy pan until you have a coarse dust (not completely powdered). Transfer crushed chips to a small bowl and stir in 1 tsp dried chives (or finely chopped fresh). Taste and add a pinch of salt if needed.

Reserve 1–2 tablespoons of the chip dust for finishing each roll; remaining dust can be used as garnish alongside the sandwich or saved for another use.

Toast rolls

Heat a skillet or griddle over medium heat. Butter the cut sides of the 4 rolls with the 2 tbsp unsalted butter. Place rolls cut-side down and toast until golden brown and crisp, about 2–3 minutes. Remove from heat.

Place 1–2 romaine leaves inside each toasted roll to create a crisp bed that keeps the roll from becoming soggy.

Fill and finish

Divide the lobster mixture evenly among the 4 rolls, mounding slightly. Drizzle or pipe a little of the reserved brown butter aioli over each portion (about 1 tsp per roll). Sprinkle a generous pinch of the chive potato chip dust over the top of each lobster mound, pressing lightly so it adheres. Finish with a scattering of remaining fresh chives.

Serve immediately with lemon wedges on the side.