How We Lobster Roll-The Little Shop of Olive Oils

How We Lobster Roll


  • Meat of 4 - 1½ lb. store-steamed lobsters, shucked (About 1 ½ cups lobster per person) 
  • 4 Brioche hot dog buns
  • 1 Tbsp softened unsalted butter, plus 2 Tbsp cold unsalted butter 
  • 1 tsp Olive Oil Mayonnaise (you can use regular mayo, too)
  • 1 Tbsp Butter Premium Olive Oil
  • 1 Tbsp Lemon Premium Olive Oil
  • 1 Shallot, minced
  • 2 Tbsp chives, chopped fine
  • Fresh chopped parsley
  • Sprinkle kosher salt


  • Shuck lobsters and roughly chop lobster meat into 1” pieces 
  • Take 1 Tbsp of the softened butter, mix with mayo and brush the sides of brioche buns. Toast the outside of buns in a 12” skillet over medium heat till nicely browned. Remove to platter
  • Melt the remaining 2 Tbsp of unsalted butter in the now empty skillet. Add in Butter Olive Oil, Lemon Olive Oil and shallot and sauté until softened. 
  • Stir in chopped lobster and sprinkle with salt 
  • Gently mix until lobster is just warmed through
  • With a slotted spoon, divide lobster equally among buns and sprinkle with Chives and chopped parsley. Serve any remaining butter/oil mixture from the pan on the side for an extra buttery finish. 
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