Inside-Out Lobster Roll

Serves 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.


  • 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. 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 meat and bread between 2 plates. Serve with lemon wedges for squeezing, and garnish with fresh tarragon.
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Photo by Hans Gissinger