Food & Cooking Recipes Ingredients Seafood Recipes Inside-Out Lobster Roll 5.0 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 2 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. Ingredients 2 lobsters (1 ½ pounds each) 4 tablespoons unsalted butter 2 tablespoons fresh lemon juice ½ loaf brioche (crusts removed) Sea salt (preferably Maldon) Lemon wedges Fresh tarragon, for garnish Directions Steam lobsters in a large pot, covered, for 14 minutes. Transfer to a plate; let cool. Remove meat from shells. 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. Divide meatand bread between 2 plates.Serve with lemon wedgesfor squeezing, and garnishwith fresh tarragon. Hans Gissinger Rate it Print