📝 About This Recipe
Transport yourself to the rugged coastline of the Northeast with this quintessential summer indulgence. This recipe features succulent, sweet chunks of cold-water lobster nestled in a buttery, toasted split-top brioche bun. Whether you prefer the warm, butter-drenched Connecticut style or the chilled, creamy Maine version, this guide ensures a restaurant-quality experience right in your own kitchen.
🥗 Ingredients
The Lobster
- 1.5 pounds Fresh Lobster Meat (Cooked, chilled, and cut into 1-inch chunks (mix of claw, knuckle, and tail))
- 4 tablespoons Unsalted Butter (Melted for the 'Connecticut Style' option)
The Maine Dressing (Optional)
- 1/4 cup High-quality Mayonnaise (Use a rich brand like Duke's or Hellmann's)
- 2 tablespoons Celery (Finely minced for crunch)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1 tablespoon Fresh Chives (Finely chopped)
- 1/4 teaspoon Old Bay Seasoning (Or a pinch of celery salt)
- 1 pinch Kosher Salt and Black Pepper (To taste)
The Buns and Assembly
- 4 pieces Split-top Brioche Hot Dog Buns (New England style with flat sides)
- 3 tablespoons Unsalted Butter (Softened for toasting the buns)
- 4 pieces Lemon Wedges (For serving)
- 1 teaspoon Fresh Tarragon (Finely chopped for garnish)
👨🍳 Instructions
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1
If starting with whole live lobsters, steam them for 8-10 minutes until bright red. Immediately plunge into an ice bath to stop the cooking process.
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2
Carefully extract the meat from the claws, knuckles, and tails. Ensure all cartilage is removed from the claw meat.
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3
Cut the lobster meat into large, bite-sized chunks (about 1 inch). Do not chop too finely; you want the texture of the lobster to be the star.
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4
For 'Maine Style': In a medium bowl, whisk together the mayonnaise, lemon juice, minced celery, chopped chives, and Old Bay seasoning.
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5
Gently fold the chilled lobster meat into the mayonnaise mixture until lightly coated. Do not over-mix. Refrigerate for 15 minutes to let flavors meld.
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6
For 'Connecticut Style': Skip the mayo mixture. Instead, gently warm the lobster meat in a small saucepan with 4 tablespoons of melted butter over low heat just until heated through.
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7
Prepare the buns by generously spreading softened butter on the flat outer sides of the split-top brioche rolls.
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8
Heat a cast-iron skillet or griddle over medium heat. Place the buns on the skillet and toast until golden brown and crisp, about 2 minutes per side.
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9
Open the warm, toasted buns carefully. If desired, place a small leaf of butter lettuce inside the bun to act as a barrier against moisture (optional).
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10
Mound the lobster mixture (either the chilled Maine style or warm buttered Connecticut style) generously into the toasted buns.
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11
Garnish with an extra sprinkle of fresh chives or tarragon and a tiny pinch of sea salt.
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12
Serve immediately with a lemon wedge on the side for a final bright squeeze of acidity.
💡 Chef's Tips
Always use split-top buns; the flat sides are essential for achieving that perfectly even, buttery crust when toasting. Don't over-dress the lobster. The mayonnaise should be a light binder, not a heavy sauce that masks the delicate seafood flavor. If using frozen lobster, ensure it is fully thawed and patted very dry with paper towels to prevent a soggy roll. For the best texture, use a mix of claw and knuckle meat, which is sweeter and more tender than the tail meat. A cast-iron skillet provides the most even browning and heat retention for toasting your brioche.
🍽️ Serving Suggestions
Classic Kettle-cooked potato chips for a satisfying crunch. A side of creamy coleslaw with a vinegar-based dressing to cut through the richness. A crisp, cold glass of Sauvignon Blanc or a light New England IPA. Corn on the cob with herb butter for a full 'clambake' feel at home. A small cup of warm clam chowder for the ultimate coastal pairing.