This recipe is a fun flip on a traditional lobster roll—reimagined as a lobster salad with buttery brioche breadcrumbs and served in lettuce cups. It's perfect for individual bites or as a beautiful platter. — Daphne Oz —Food52
Test Kitchen Notes
This recipe is shared in partnership with Brancott Estate Wines. —The Editors
Juice of 1/2 lemon
small celery ribs, minced
Sea salt and pepper, to taste
loaf brioche, crusts removed and torn into very small pieces (you can also pulse in a food processor until very coarse)
head Bibb lettuce, leaves pulled
In This Recipe
Bring a large pot of water seasoned with the kosher salt to a boil. Add lobsters head first and quickly cover the pot to steam lobsters for about 14 minutes (for 1 1⁄2-pound lobsters). The shells will be bright red and the tail meat should be firm and opaque. Transfer to a plate; let cool. Remove meat from shells and set aside.
Whisk together the mayonnaise, lemon, celery, chives, celery salt, sea salt, and pepper, to taste.
Add lobster to the mayonnaise mixture and toss to coat. Set aside while you make the breadcrumbs.
Melt butter in a large pan over medium heat and add breadcrumbs (you may need to divide butter and work in batches), tossing regularly, until crunchy and all sides are
golden brown, 4 to 6 minutes. Season with sea salt and spread in a thin layer on a tray or paper towel to cool.
Scoop a small mound of lobster salad into each lettuce leaf, or arrange lettuce over a serving plate and top with lobster. Garnish with the brioche breadcrumbs and enjoy!