Description

This fresh and indulgent Lobster Rolls recipe features tender lobster meat gently poached in clarified butter and tossed with a bright, creamy celery remoulade made with Japanese mayo, creme fraîche, and fresh herbs. Served on buttery toasted brioche slider buns and optionally topped with luxurious Kaluga Imperia caviar and chive sticks, these rolls make for a perfect elegant appetizer or special meal.

Ingredients

Scale

Celery Remoulade

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)

Lobster Rolls

1 lb lobster meat (fully cooked & frozen, thawed)
6 tbsp clarified unsalted butter
6–8 brioche slider buns
1–2 oz Kaluga Imperia caviar (optional)
Chive sticks (for topping)

Instructions

Prepare the Celery Remoulade: In a mixing bowl, combine the finely minced celery, Japanese mayo, creme fraîche, Dijon mustard, lemon zest, chopped dill, chopped chives, Tabasco, caper brine, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and set aside to allow flavors to meld.
Prepare the Lobster: Chop the fully cooked lobster meat into bite-sized pieces, ensuring uniformity for easy eating.
Prepare the Buns: Trim the sides off your brioche slider buns and create a slit on the top center of each bun as shown in the reference video, allowing room for filling.
Toast the Buns: Using a pan over medium heat, brush both sides of each bun with the clarified butter. Brown them thoroughly until they are golden and slightly crispy, then set aside.
Warm and Poach the Lobster: Add 4 tablespoons of clarified butter to the pan and gently warm the lobster pieces on low heat, poaching them lightly for about 3-4 minutes without overcooking to maintain tenderness.
Combine Lobster and Remoulade: Transfer the warmed lobster and most of the butter from the pan into the celery remoulade mixture. Stir gently to coat the lobster evenly and adjust seasoning if necessary.
Assemble the Lobster Rolls: Carefully fill the toasted slider buns with the lobster and remoulade mixture. Optionally, top each roll with a small spoonful of Kaluga Imperia caviar and garnish with a chive stick for an elegant presentation.
Serve: Serve immediately while the lobster is warm and the buns are still crisp. Enjoy your luxurious lobster rolls!

Notes

Use fully cooked lobster meat—fresh or frozen and thawed—to simplify preparation and avoid overcooking.
Clarified butter is preferred for toasting and poaching as it has a higher smoke point and pure flavor.
The celery remoulade can be prepared ahead and refrigerated to deepen flavors, but add lobster just before serving.
Slider buns are ideal for portion control and presentation, but traditional hot dog buns can be substituted.
Kaluga Imperia caviar is optional but adds a sophisticated touch; substitute with other caviar or omit for a more casual version.
Adjust Tabasco and caper brine to taste for preferred levels of heat and tanginess.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: lobster rolls, seafood sandwich, lobster recipe, brioche buns, celery remoulade, elegant appetizer