Brioche Lobster Rolls

When life gives you lobster, make lobster rolls! There are many perfect summer meals, but little comes close to a fresh lobster roll enjoyed by the water, with a soft breeze and the sun shining. If all these components are not part of your everyday routine, the lobster roll alone should do!

I don’t like to get too fussy when I make lobster rolls – or overpower the dish with excess sauce. If you’ve ever had a lobster roll with more mayonnaise and bread than meaty lobster chunks, you’ll know exactly what I mean! I like to keep things simple: a little homemade mayonnaise with herbs, hearty bite-size lobster pieces, a warm, buttery brioche and crisp Boston lettuce.


Brioche Lobster Rolls
Serves 2

1/3 cup homemade mayonnaise (follow my basic recipe here)
1 tbsp lemon juice
1 tbsp chopped parsley
Salt and freshly ground pepper
1 1/2 cup steamed lobster chunks
2 brioche rolls
2 tbsp butter
4 Boston lettuce leaves
Lemon wedges to serve


In a small bowl, mix the mayonnaise, lemon juice, parsley and a good pinch of salt and pepper. Fold in the lobster chunks. In a small pan on medium high heat, melt the butter. Cut brioche rolls in half and place the pieces cut side-down in the pan, swirling to make sure the pieces absorb all the butter. Remove when lightly golden.

Top one cut half with 2 coarsely torn lettuce leaves, and half the lobster mixture. Repeat with second roll. Serve with lemon wedges. Enjoy!

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10 Comments on Brioche Lobster Rolls

  1. Helene
    July 11, 2012 at 11:14 am (5 years ago)

    I’ve never made a Lobster roll before. I usually eat Lobster plain. I should try, this looks so good.

    Reply
  2. Jen @ Savory Simple
    July 11, 2012 at 7:41 pm (5 years ago)

    You won my heart with this. I am obsessed with lobster rolls. Brioche? Next level!!!

    Reply
  3. Suzanne
    July 11, 2012 at 8:30 pm (5 years ago)

    When I was in my teens, my parents owned a factory that processed lobsters and we ate them regularly. But now, they are so expensive that I hardly ever get to taste them. You are right about not overpowering them with sauce because the flavor is so delicate.

    Reply
  4. Suzanne Perazzini
    July 11, 2012 at 8:30 pm (5 years ago)

    When I was in my teens, my parents owned a factory that processed lobsters and we ate them regularly. But now, they are so expensive that I hardly ever get to taste them. You are right about not overpowering them with sauce because the flavor is so delicate.

    Reply
  5. Frank @ Kraemers Culinary Blog
    July 11, 2012 at 10:33 pm (5 years ago)

    This lobster brioche looks fantastic. I agree with you not to overpower the lobster with spices and other ingredients. Well done.

    Reply
  6. Dining Alone
    July 12, 2012 at 9:11 pm (5 years ago)

    Lobster rolls are one of the best things I have been fortunate enough to try 🙂

    Reply
  7. Susan
    July 16, 2012 at 1:19 pm (5 years ago)

    Just amazing!

    Thanks so much for stopping by my blog. I’m looking forward to exploring your blog – it’s gorgeous!

    Reply
  8. More Cowbell
    August 6, 2012 at 11:57 am (5 years ago)

    I love that plate! Whose is it? Well, yours, of course, but is it something that’s available?

    Lobster rolls are nice, too. 😉

    Reply
  9. Asiya @ Chocolate and Chillies
    August 10, 2012 at 12:12 am (5 years ago)

    I’ve been to Halifax twice and each time I was so excited to have a great lobster roll only to be disappointed…very little lobster…your roll is exactly what I was expecting to get! Think I will have to give it a try!!! Thx for sharing!

    Reply
  10. Chocolate Shavings
    August 12, 2012 at 7:14 am (5 years ago)

    Asiya @ Chocolate and Chillies: I couldn’t agree more, that’s always such a letdown! That’s partly why I love making my own – you can choose your own lobster to mayo to bread ratio!

    Reply

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