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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2
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 Oz —Food52
Test Kitchen Notes
This recipe is shared in partnership with Brancott Estate Wines. —The Editors
Ingredients
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2 tablespoons
kosher salt
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2
lobsters
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1/4 cup
mayonnaise
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Juice of 1/2 lemon
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2
small celery ribs, minced
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1/4
chives, minced
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1/2 teaspoon
celery salt
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Sea salt and pepper, to taste
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1/2
loaf brioche, crusts removed and torn into very small pieces (you can also pulse in a food processor until very coarse)
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1/4 cup
unsalted butter
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1
head Bibb lettuce, leaves pulled
Directions
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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.
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Whisk together the mayonnaise, lemon, celery, chives, celery salt, sea salt, and pepper, to taste.
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Add lobster to the mayonnaise mixture and toss to coat. Set aside while you make the breadcrumbs.
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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.
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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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