Lobster Roll
Servings 3 lobster roll sandwiches
Ingredients
For the lobster
- 1 lemon juiced
- 1 tablespoon sea salt
- 16 ounces lobster tails (with shells)
For the lobster salad
- 2 tablespoons mayonnaise recommended: Sir Kensington’s Classic Mayonnaise
- 1/4 cup finely chopped inner celery stalk
- 2 tablespoons finely diced shallots
- 3 tablespoons crisp diced thick cut bacon e.g. hardwood smoked bacon
- 2 avocados halved, pitted and diced
- 1 1/2 teaspoon lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
For the sandwich
- 2 brioche rolls
- 2 tablespoons unsalted butter melted
- finely chopped parsley for garnish
- celery salt to sprinkle on top (mix equal parts celery seed and kosher salt)
Instructions
- Preheat the oven to 400 degrees F.
Cook the lobster
- Fill a large pot with a lid with water. Squeeze the juice of 1 lemon into the water, then toss the lemon halves and sea salt into the pot. Bring the water to a boil.
- Place the lobsters in the pot, cover and boil over medium heat until the shells turn bright red, about 8 minutes.
- Meanwhile, prepare an ice bath for the lobsters.
- Remove the lobsters from the pot with tongs and shock in the ice bath.
- To remove the meat from the lobster shells, cut a slit vertically down the shell using a kitchen knife.
- Remove the meat from the lobster shells. Roughly chop the lobster meat.
Make the lobster salad
- In a large bowl, combine the mayonnaise, celery, shallots, bacon, avocado, lemon juice and black pepper.
- Add the lobster meat and toss to coat. Add the salt.
- Cover and refrigerate for 5 to 10 minutes before assembling the sandwich to allow the salad to absorb the flavorings.
Assemble the sandwich
- Slice the brioche rolls in half and brush the outside with the melted butter.
- Toast the brioche rolls in the preheated oven until slightly colored, about 4 minutes.
- Assemble the sandwich by putting a liberal amount of lobster salad on each roll. Sprinkle with parsley and celery salt.