📝 About This Recipe
Born on the rugged Atlantic coast, this lobster roll is the pinnacle of coastal luxury served in a humble sandwich format. Unlike its mayo-laden cousins, this version celebrates the sweet, succulent flavor of fresh Atlantic lobster by gently poaching it in warm, lemon-infused clarified butter. Nestled inside a golden, griddled split-top brioche bun, it offers a perfect harmony of rich seafood, bright citrus, and satisfying crunch.
🥗 Ingredients
The Lobster
- 1.5 pounds Fresh Lobster Meat (Cooked, chilled, and cut into large bite-sized chunks; use a mix of claw, knuckle, and tail)
- 1 cup Unsalted Butter (High-quality European style preferred)
The Aromatics & Seasoning
- 2 tablespoons Fresh Lemon Juice (Freshly squeezed)
- 3 tablespoons Chives (Finely minced)
- 1/2 teaspoon Old Bay Seasoning (For a subtle coastal kick)
- 1/4 teaspoon Sea Salt (To taste)
- 1/8 teaspoon Black Pepper (Freshly cracked)
- 1 clove Garlic (Smashed but kept whole for infusing)
The Vessel
- 4 pieces Split-top Brioche Buns (New England style with flat sides)
- 3 tablespoons Softened Butter (For griddling the buns)
Garnish
- 4 pieces Lemon Wedges (For serving)
- 1 pinch Micro-greens or Parsley (Optional for color)
👨🍳 Instructions
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1
Prepare the lobster meat by ensuring it is fully thawed (if frozen) and patted dry with paper towels to prevent excess water from diluting the butter sauce.
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2
Cut the lobster meat into large, generous chunks. Aim for 1-inch pieces; you want the diner to see and feel the texture of the claws and tail.
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3
In a medium heavy-bottomed saucepan or skillet, melt 1 cup of unsalted butter over low heat. Add the smashed garlic clove to the butter.
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4
Allow the butter to foam slightly, then skim off the white milk solids from the top with a spoon to create a semi-clarified butter base. Remove the garlic clove after 3 minutes.
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5
Whisk in the lemon juice, salt, pepper, and Old Bay seasoning into the melted butter until well incorporated.
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6
Lower the heat to the absolute minimum setting. Gently add the lobster meat to the butter. You are not frying the lobster, but rather 'warming' it through gently for about 4-5 minutes.
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7
While the lobster warms, heat a separate large non-stick skillet or griddle over medium heat.
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8
Generously butter the flat outer sides of the split-top brioche buns using the softened butter.
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9
Place the buns on the griddle and toast for 1-2 minutes per side until they are a deep golden brown and slightly crispy.
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10
Using a slotted spoon, carefully lift the warm lobster meat out of the butter, allowing the excess to drip back into the pan.
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11
Gently pry open the toasted buns and stuff each one generously with the lobster meat, distributing claws and tail pieces evenly.
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12
Drizzle an extra tablespoon of the remaining seasoned lemon butter from the pan over the top of each roll.
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13
Sprinkle the fresh minced chives over the lobster for a pop of color and a mild onion bite.
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14
Serve immediately while the bun is hot and the lobster is buttery and tender.
💡 Chef's Tips
Use 'New England Style' split-top buns; their flat sides are essential for achieving that uniform, grilled-cheese-like crunch. Do not overcook the lobster in the butter; if it gets rubbery, the heat was too high. It only needs to reach serving temperature. If you prefer the 'Maine Style', let the lobster cool and toss it with 1/4 cup of high-quality mayonnaise and celery salt instead of warm butter. For the best flavor, use fresh-frozen lobster meat from a reputable fishmonger rather than canned varieties. Always pat the lobster dry before poaching; moisture on the surface of the meat will prevent the butter from coating it properly.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for the ultimate textural contrast. A small cup of creamy New England Clam Chowder makes this a hearty, traditional meal. Pair with a crisp, cold Sauvignon Blanc or a light pilsner beer to cut through the richness of the butter. Include a side of crunchy coleslaw with a vinegar-based dressing to provide a refreshing acidity. Always provide extra lemon wedges on the side for those who like an extra zing of citrus.