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.


  • 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


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

  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. Divide meatand bread between 2 plates.Serve with lemon wedgesfor squeezing, and garnishwith fresh tarragon.

    Hans Gissinger
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