Lemony Lobster Rolls with Romaine Lettuce
- Main Course
- Seafood
- Beefsteak Tomatoes
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- / Lemony Lobster Rolls with Romaine Lettuce
Ingredients
1 Romaine Head, leaves separated
4 Brioche rolls
1 ½ cup cooked lobster meat, chopped
½ cup mayonnaise
1 lemon, zested and juiced
4 Tbsp. unsalted butter, softened
1 bunch chives, finely chopped
2 beefsteak tomatoes, sliced
Kosher salt
4 Brioche rolls
1 ½ cup cooked lobster meat, chopped
½ cup mayonnaise
1 lemon, zested and juiced
4 Tbsp. unsalted butter, softened
1 bunch chives, finely chopped
2 beefsteak tomatoes, sliced
Kosher salt
Steps
Step 1:
In a mixing bowl, combine the chopped lobster meat, mayonnaise, lemon zest and juice, chopped chives, and a pinch of Kosher salt. Mix well to combine. Taste and adjust for seasoning as needed. Set aside in the refrigerator.
Step 2:
Place a large skillet or griddle over medium heat. Slice the brioche rolls horizontally, but not all the way through, so they can be opened like a bun. Evenly spread 1 Tbsp. of softened butter onto the cut side of each bun. Place brioche rolls, cut side down, into the skillet and toast until golden brown, about 1-2 minutes. Remove from heat and set aside.
Step 3:
To assemble the lobster Rolls: Place 2-3 Romaine lettuce leaves inside each toasted brioche roll to create a bed for the lobster filling. Evenly distribute the lobster salad and tomato slices between the 4 rolls. Serve immediately.
