Lobster Roll Recipe
maine lobster, bibb lettuce, lemon basil aioli, chives, drawn butter & brioche bun
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Ingredients
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Lobster Filling
Lemon-Basil Aioli
Buns & Assembly
Method
Lobster Filling
- 1
Prep lobster meat
If using whole cooked lobster, remove meat from claws, knuckles and tails. Pat meat dry with paper towels and roughly chop into 1/2-inch pieces. Measure about 2 cups combined (1 cup claws/knuckles + 1 cup tail).
- 2
Place chopped lobster in a medium mixing bowl. Add finely diced celery and sliced chives.
- 3
Add 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Gently fold to combine, taking care not to break lobster pieces. Set aside while you make the aioli so flavors marry (5–10 minutes).
Lemon-Basil Aioli
- 4
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped basil, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard and 1/4 teaspoon minced garlic.
- 5
Season with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust lemon, salt or basil to preference. The aioli should be bright and slightly tangy to complement the lobster.
- 6
Fold approximately half (about 3 tablespoons) of the lemon-basil aioli into the lobster mixture until evenly coated but not overdressed. Reserve the remaining aioli for service or a lighter finish (you may add more if you prefer a creamier roll).
Buns & Assembly
- 7
Heat a large skillet or griddle over medium heat. Brush the cut sides of the brioche buns with melted butter (about 1/2 tablespoon per cut side).
- 8
Place buns cut-side down in the hot skillet and toast until golden brown and crisp, 1–2 minutes. Remove and keep warm.
- 9
Warm drawn butter gently in a small saucepan or microwave-safe container until hot but not boiling. Keep warm for serving.
- 10
To assemble, place one bibb lettuce leaf inside each toasted bun to create a slight barrier and add crunch. Spoon an equal portion of the dressed lobster mixture into each bun (about 1/2 cup per bun).
- 11
Drizzle a tablespoon of warm drawn butter over the lobster (optional) and top with a small spoonful of reserved lemon-basil aioli for brightness. Garnish with extra chopped chives and serve with lemon wedges on the side.
- 12
Serve immediately while buns are warm and lobster is cool-to-warm. Provide extra drawn butter and aioli for guests who want more.
