Ingredients:

  • 1 lb (450g) Fresh or Frozen Cooked Lobster Meat (tail, claw, and knuckle preferred), cut into 1-inch chunks
  • 4 Tbsp Unsalted Butter (for tossing)
  • 1 tsp Fresh Lemon Juice
  • 1 Tbsp Fresh Chives, finely minced
  • 1 tsp Fresh Tarragon or Parsley, chopped
  • Sea Salt & Freshly Ground Black Pepper (to taste)
  • 4 Brioche Hot Dog Buns (split top ideal)
  • 3 Tbsp Softened Unsalted Butter (for griddling)
  • 1/4 cup Good Quality Mayonnaise (Optional)
  • 1 tsp Dijon Mustard (Optional)
  • 1/8 tsp Smoked Paprika (Optional)

Instructions:

  1. If using frozen lobster, ensure the meat is fully thawed and patted very dry with paper towels. Dice the meat into bite-sized (approx. 1-inch) pieces and place in a mixing bowl.
  2. In a very small saucepan, melt the 4 Tbsp of butter over low heat until just melted. Remove from heat immediately.
  3. Drizzle the melted butter over the lobster meat. Add lemon juice, chives, tarragon/parsley, salt, and pepper. Gently fold together to coat evenly. Set aside.
  4. (Optional Mayo Step): In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and smoked paprika until smooth. Keep separate.
  5. Generously spread the softened 3 Tbsp of butter evenly over the exterior sides of all four brioche buns.
  6. Heat a large non-stick skillet or flat-top griddle over medium-low heat. Place the buns cut-side down (butter-side down) onto the hot surface.
  7. Cook for 2-4 minutes, monitoring closely, until the exterior is a rich, even golden brown and nicely crisped. Remove immediately.
  8. Return the dressed lobster mixture to the warm skillet (using a very low setting). Toss gently for just 30–60 seconds to ensure the lobster is warm throughout, but do not cook it further.
  9. Heap a generous portion of the warm, buttery lobster mixture into each toasted bun cavity.
  10. If using the optional mayonnaise, place a small stripe of the creamy mixture onto the lobster filling. Serve immediately while the warm buttery lobster rolls are still hot.