Summer

Flip-Side Lobster Lettuce Wraps From Daphne Oz

by:
June 22, 2021
0 Ratings
Photo by Rocky Luten. PROP STYLIST: BROOKE DEONARINE. FOOD STYLIST: SAMANTHA SENEVIRATNE.
Author Notes

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 OzFood52

Test Kitchen Notes

This recipe is shared in partnership with Brancott Estate Wines. —The Editors

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2
Ingredients
  • 2 tablespoons kosher salt
  • 2 lobsters
  • 1/4 cup mayonnaise
  • Juice of 1/2 lemon
  • 2 small celery ribs, minced
  • 1/4 chives, minced
  • 1/2 teaspoon celery salt
  • Sea salt and pepper, to taste
  • 1/2 loaf brioche, crusts removed and torn into very small pieces (you can also pulse in a food processor until very coarse)
  • 1/4 cup unsalted butter
  • 1 head Bibb lettuce, leaves pulled
In This Recipe
Directions
  1. 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.
  2. Whisk together the mayonnaise, lemon, celery, chives, celery salt, sea salt, and pepper, to taste.
  3. Add lobster to the mayonnaise mixture and toss to coat. Set aside while you make the breadcrumbs.
  4. 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.
  5. 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!

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