Dinner

Lobster Rolls with Celery Remoulade and Caviar Recipe

ByMariam Harutyunyan April 4, 2026April 4, 2026

Introduction

Lobster rolls are a classic seafood treat that combines tender lobster meat with a creamy, flavorful remoulade. This recipe offers a fresh twist with Japanese mayo and herbs, served in buttery brioche buns for an indulgent bite.

The image shows five small sandwich buns, each with a golden brown, shiny crust and a soft texture, placed on white paper with black text inside a shiny silver tray. Each bun is stuffed with a creamy mixture of white and pinkish chunks, likely seafood, layered inside the open top. On top of this filling, there is a generous mound of small black caviar pearls, which have a glossy, slightly translucent look. Each caviar mound is finished with a single green chive laid vertically for decoration. The whole setup sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 celery ribs (finely minced)
2½ tbsp Japanese mayo

2 tbsp creme fraiche
½ tbsp Dijon mustard

½ lemon, zested (juice not used)
2 tbsp dill (finely chopped)

2 tbsp chives (finely chopped)
2 squirts Tabasco
½ tsp caper brine

Salt and black pepper (to taste)
1 lb lobster meat (fully cooked & frozen)
6 tbsp clarified unsalted butter

6-8 brioche slider buns
1-2 oz caviar (Kaluga Imperia, optional)
Chive sticks (for topping)

Instructions

Step 1: In a bowl, mix the finely minced celery, Japanese mayo, creme fraiche, Dijon mustard, lemon zest, dill, chives, Tabasco, caper brine, salt, and black pepper to make the celery remoulade.
Step 2: Chop the lobster meat into bite-sized pieces.
Step 3: Prepare the slider buns by cutting off the sides and making a slit at the top center of each bun.

Step 4: Brush both sides of the buns with clarified butter and toast them in a pan until golden brown.
Step 5: Add 4 tablespoons of clarified butter to the pan and gently warm the lobster over low heat for 3-4 minutes, allowing it to slightly poach.
Step 6: Combine the warmed lobster and most of the butter with the celery remoulade and adjust seasoning if needed.

Step 7: Fill the toasted slider buns with the lobster mixture, top with caviar and a chive stick if using, and serve immediately.

Tips & Variations

Use fresh lobster meat if available for the best flavor and texture.
Substitute Japanese mayo with regular mayo mixed with a teaspoon of rice vinegar for a similar tang.

For a spicier twist, increase the Tabasco or add a pinch of cayenne pepper.
If brioche buns are hard to find, soft potato rolls or New England-style hot dog buns work well.
Omit the caviar for a more budget-friendly option without sacrificing taste.

Storage

Store any leftover lobster salad in an airtight container in the refrigerator for up to 1 day to maintain freshness. It’s best to keep the toasted buns separate and assemble before serving. Reheat the lobster gently in a pan over low heat if needed, but avoid overheating to preserve texture.

How to Serve

The image shows five small lobster rolls placed on a white plate lined with black and white printed newspaper-style paper. Each lobster roll has three main layers: a shiny, golden-brown soft bun base, a creamy lobster salad filling with chunks of lobster meat mixed in a light sauce with visible bits of herbs, and a topping of shiny black caviar. A small green chive garnish rests on top of the caviar on most of the rolls. The white marbled surface is visible in the background, giving a clean and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of zest?

Fresh lemon juice changes the flavor balance and adds acidity, which this recipe avoids. For the closest result, use only the lemon zest as indicated.

Is it important to use clarified butter?

Clarified butter has a higher smoke point and richer flavor, which helps achieve a perfectly toasted bun without burning. If unavailable, use unsalted butter but watch the heat closely.