Lobsta! Lobsta! Lobsta!

Lobster rolls are as easy as it gets. The only intimidating part is getting the meat out of tail, and its not that intimidating. I use scissors to cut along the shell and crack it open from there. YMMV.

We don’t get the traditional split top buns here in southern california, so i improvise. If you do in your area, use em!

Serves 2.


Mise en Place
Staples Meats
2-4 tbs Mayo 4 4oz Lobster tails
1 tsp capers Bread
1/2 stalk Celery, thinly sliced 2 brioche hotdog buns, uncut
1 tbs Lemon juice
4 tbs Butter, melted
1 tsp Kosher salt

Equipment
1 Pot for steaming
1 Griddle on medium high

Directions
Step Action
1 Steam lobster tails 6 minutes, evac and let cool
2 Meanwhile, slice sides off brioche, and cut top
3 Using a pastry brush, butter sides of brioche
4 Brown sides of buns, when golden brown, set aside
5 Remove meat from tails, place into a bowl
6 Add 2 tbs mayo, lemon juice, capers, celery, and salt to the lobster, fold to combine
7 If to dry, add more mayo
8 Evenly divide meat amongst buns
9 Pretend you are in maine and eat!
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