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!
Enjoy the read!
Helene
July 11, 2012 at 11:14 am (12 years ago)I’ve never made a Lobster roll before. I usually eat Lobster plain. I should try, this looks so good.
Jen @ Savory Simple
July 11, 2012 at 7:41 pm (12 years ago)You won my heart with this. I am obsessed with lobster rolls. Brioche? Next level!!!
Suzanne
July 11, 2012 at 8:30 pm (12 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.
Suzanne Perazzini
July 11, 2012 at 8:30 pm (12 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.
Frank @ Kraemers Culinary Blog
July 11, 2012 at 10:33 pm (12 years ago)This lobster brioche looks fantastic. I agree with you not to overpower the lobster with spices and other ingredients. Well done.
Dining Alone
July 12, 2012 at 9:11 pm (12 years ago)Lobster rolls are one of the best things I have been fortunate enough to try 🙂
Susan
July 16, 2012 at 1:19 pm (12 years ago)Just amazing!
Thanks so much for stopping by my blog. I’m looking forward to exploring your blog – it’s gorgeous!
More Cowbell
August 6, 2012 at 11:57 am (12 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. 😉
Asiya @ Chocolate and Chillies
August 10, 2012 at 12:12 am (12 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!
Chocolate Shavings
August 12, 2012 at 7:14 am (12 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!