Lobster Roll on Toasted Brioche

Lobster Roll on Toasted Brioche
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Highlight the delicate sweetness of lobster with a bit of tarragon and a light lemony mayo nestled in buttery bread. Pair with a wheat beer for a perfect summer meal.


  • 20 oz. lobster tails (4-5)
  • ¼ cup mayo
  • ¼ cup cup peeled, seeded finely diced cucumber
  • 1 Tbsp. tarragon, chopped
  • 1 Tbsp. chives, chopped
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 3 Tbsp. butter, softened
  • 4 leaves butter lettuce
  • 8 slices brioche bread


  1. Bring a large pot of salted water to a boil. Submerge lobster tails; cook 6-10 minutes until shells are bright red and meat is tender. Allow to cool.
  2. Remove lobster from shells and rough chop, keeping pieces on the large size. In a bowl toss lobster with mayonnaise, cucumber, tarragon, chives, lemon and salt.
  3. Spread butter on one side of each piece of bread. In a skillet over medium heat toast bread, butter side down, until golden brown.
  4. Evenly divide lobster mixture on the untoasted side of 4 slices of bread. Top with remaining slices of bread, toasted side out.
  5. Refrigerate leftovers.
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