Tuesday, July 10, 2012

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!


10 comments:

Helene said...

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

Jen @ Savory Simple said...

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

Suzanne said...

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 said...

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 said...

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

Dining Alone said...

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

Susan said...

Just amazing!

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

More Cowbell said...

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 said...

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 said...

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!

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