
How We Lobster Roll
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INGREDIENTS
- 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
INSTRUCTIONS
- 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.