The GTFO Lobster Roll
on a toasted brioche bun
Who says you have to live off the waters of the East Coast to enjoy a Lobster Roll! There are plenty of ways to make this awesome summer treat, but in this Midwestern household we don’t mess around. We serve our rolls with generous chunks of cold lobster meat dressed in a light mayonnaise dressing. I am talking about the real mayonnaise, not Miracle Whip or any of those other fakers out there.
A lobster roll is all about the lobster, and all that extra fancy fluff is not needed to make up this delicious seafood delicacy.
Warm toasty buns are key to this sandwich since they add that extra buttery crunch. One bite is definitely not enough and you will probably eat this so fast that you will have to stop and wonder if it actually existed in the first place. They are just that good and slightly addicting.
So take the plunge and the next time you are craving something out of this world amazing, try this lobster roll. It won’t disappoint!
Ingredients: Yields 2 servings
- (4) 4 oz. Lobster Tails, cooked & cut into cubes
- 1/4 cup mayonnaise
- ½ tbsp. freshly squeezed lemon juice
- 2 inner celery stalks and leaves, finely chopped
- 1 tbsp. Green Onion, finely chopped
- 1 tbsp. chopped fresh parsley leaves
- Salt & Freshly Ground Black Pepper
- 2 Brioche Hot Dog Buns, Toasted
- Prep the lobster by steaming the tails to cook the meat. To steam: pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes.
- Remove from pot and place lobster tails in the refrigerator to chill. Once chilled remove lobster meat from shell and cut into medium sized cubes.
- In a large bowl add all the ingredients and mix together (leave a few celery leaves, green onion, and parsley aside for garnish). Cover and chill in the refrigerator for 1 hour.
- Right before serving, toast your brioche buns by placing them in a 400 degree oven directly on the oven rack with a smear of butter. Toast until golden brown.
- Remove from oven and set aside.
- Assemble lobster rolls by scooping half the mixture onto each bun. Top with the extra parsley, green onion, and celery leaves.