I love seafood, in particular shellfish. So when I found a decent deal on some raw lobster claw meat, I knew I had to jump at it and make a treat for myself. Want to know one of the best ways to use lobster claw and knuckle meat? – Lobster rolls!
I made these with my Bread Machine Brioche Buns and I could not have been happier with the overall result.
Enjoy!
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Lobster Rolls on Brioche Buns
Easy and delicious, you won't miss the restaurant with this amazing sandwich.
Place the lobster meat into either a steamer pot or colander above boiling water (see note). Steam for 10 minutes or until the lobster is opaque and fully cooked.
In a small bowl, whisk together mayo, lemon juice, salt, pepper, and chives. Note that if you're using fresh lemon juice vs bottled, you may have to adjust so that the lemon isn't overpowering.
Butter the inside surfaces of your buns and place on medium-heat frying pan until nicely toasted.
Once cooked, remove the lobster from the steamer and drizzle with the sauce previously prepared. Do not oversaturate the lobster, but you want a nice even dressing.
Divide lobster meat onto the buns.
Serve immediately.
Notes
I began with half a pound of raw lobster claw and knuckle meat, however this will also work with tail meat, or frozen lobster. Simply steam per package instructions for the best results.
I have a steamer pot that is suited for one of my sauce pots, however a metal colander over boiling water will also suffice.
