Kardea’s Buttery Lobster Roll is summertime in a sandwich! Plus, she turns up the flavor by adding in charred scallions to the rich lobster filling.
Buttery Lobster Rolls
RECIPE COURTESY OF KARDEA BROWN
Total: 30 min
Active: 30 min
Yield: 8 servings
1 stick (8 tablespoons) salted butter
2 green onions, trimmed
1/3 cup mayonnaise
1 tablespoon lemon juice plus lemon wedges, for serving
1 1/2 pounds cooked lobster meat (from three 2-pound lobsters), coarsely chopped
1/3 cup minced celery
Kosher salt and freshly ground black pepper
Butter lettuce leaves, for sandwiches
8 mini brioche rolls, buttered and toasted
Melt the butter in a small saucepan. Remove the milk solids that float to the top, leaving the clear melted butter on the bottom in the saucepan. Set aside.
Heat a large cast-iron skillet over medium-high heat until hot. Add the whole green onions and cook, turning occasionally, until lightly charred, about 2 minutes. Remove the green onions from the skillet and chop. Combine the green onions, mayonnaise and lemon juice in a small bowl. Set aside.
Add 2 tablespoons of the melted butter to the skillet. Add the lobster and cook until warmed through. Transfer the lobster to a medium bowl. Add the celery and mayonnaise to the lobster and toss until combined. Add the remaining butter to the lobster and toss. Season with salt and pepper.
To serve, divide the lobster mixture and lettuce evenly among the rolls. Serve with lemon wedges.