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Inside-Out Lobster Roll

This deconstructed delicacy gets the star out of the bun and dresses it up in lemon butter. With a few plump brioche croutons on the side, the dish is complete.

  • servings: 2
Photography: Hans Gissinger




  • 2 lobsters (1 1/2 pounds each)
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/2 loaf brioche (crusts removed)
  • Sea salt (preferably Maldon)
  • Lemon wedges
  • Fresh tarragon, for garnish


  1. Step 1

    Steam lobsters in a large pot, covered, for 14 minutes. Transfer to a plate; let cool. Remove meat from shells.

  2. Step 2

    Whisk together 2 tablespoons of the butter, melted, with lemon juice; toss with meat. Cut brioche into 1 1/2-inch cubes. Melt remaining 2 tablespoons butter in a medium skillet. Toast bread until golden; toss with sea salt.

  3. Step 3

    Divide meat and bread between 2 plates. Serve with lemon wedges for squeezing, and garnish with fresh tarragon.

Martha Stewart Living, August 2010