Lobster roll
Ingredients
- 2 lbs fresh lobster meat, picked and cut into 3/4-inch chunks
- 1/4 cup fresh lemon juice
- 3 tbsp high-quality mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh tarragon, finely chopped
- 1/4 cup diced celery, cut 1/4-inch pieces
- 2 tbsp minced shallot
- 4 brioche hot dog buns, split lengthwise
- 3 tbsp unsalted butter, melted
- Fleur de sel and cracked black pepper to taste
Instructions
- Bring a large pot of salted water (2 tbsp salt per gallon) to a rolling boil. Add lobsters and cover. Cook 12-14 minutes until shells turn bright red. Remove and chill in ice bath for 10 minutes. Extract meat carefully, keeping chunks intact; discard tomalley and intestinal vein.
- Place lobster chunks in a bowl. Drizzle with fresh lemon juice and let sit 3 minutes to brighten the meat. In a separate small bowl, whisk together mayonnaise, Dijon mustard, Old Bay, and cayenne pepper until smooth.
- Gently fold the mayo mixture into the lobster meat. Add dill, tarragon, celery, and shallot. Season with fleur de sel and cracked black pepper. Fold gently 3-4 times until just combined—do not overmix or the chunks will break down.
- Brush the brioche buns inside and out with melted butter. Heat a skillet or griddle over medium heat for 2 minutes until just warm but not smoking. Toast buns cut-side down for 2-3 minutes until golden and crispy but still tender inside.
- Divide the lobster salad equally among the four toasted buns, mounding slightly. Serve immediately with lemon wedges and extra fresh herbs if desired.
Inspired by Stephanie Cmar’s winning lobster roll. This is a plausible recreation, not the chef’s original recipe.