🦞Lobster Rolls with Toasted Brioche

It’s a dish that tastes like vacation — even if you never left your house.

The first bite is always the same: warm brioche against your fingertips, the gentle crackle of its toasted edges giving way to a silky, chilled tumble of lobster dressed in lemon, mayo and Dijon mustard. Briny sweetness from the sea, snapped to life with fresh herbs and the soft bite of celery. It tastes like memory—like dockside afternoons and sunburnt shoulders, like Fourth of July fireworks over Cape Cod. There’s something luxurious yet effortless about it. A meal that insists you slow down, lean back, and let the tide come in.

This recipe you can just really make it your own, its all to taste.

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Recipe
Serves 5 (generously)

🦞 For the Lobster:
1 lb cooked lobster meat (tail + claw), roughly chopped
Zest of 1 lemon
1 tbsp lemon juice (or more to taste)
1 tbsp fresh chives or parsley, finely chopped
Celery Salt + pepper, to taste
1 tsp of Dijon Mustard
3/4 cup of Celery, finely chopped
1 tbsp of Mayo (or more to taste)
Optional: pinch of crushed red pepper flakes

🍞 For the Brioche Rolls:
5 split-top brioche or potato rolls
1 tbsp butter, for toasting

🌿 Optional Additions:
Extra lemon wedges
More herbs for garnish
Kettle chips or old-school potato salad, for serving

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METHOD

1. Gently Mix
   In a large bowl add cooked lobster, lemon zest, juice, chives, celery, Dijon mustard, mayo, pepper, and a pinch of celery salt. Mix well.

2. Toast the rolls
   Melt butter in a skillet. Toast rolls cut-side down until golden and crisp.

3. Assemble
   Fill each roll generously with warm lobster mixture. Spoon a little extra brown butter on top. Garnish with herbs or lemon wedges if you like.

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🍷 Suggested Pairings

• Side: Kettle-cooked chips, potato salad, or grilled corn

• Salad: Arugula with shaved fennel and citrus vinaigrette

• Drink: Chilled rosé, white Bordeaux, or sparkling lemonade

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🔪 Kitchen Notes

• Brioche matters: Look for soft, slightly sweet brioche or buttery split-top rolls. Toasting is non-negotiable.

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This Week at the Table: Bay to Brioche

Thank you for following along.

Check out the Starter: 🦪 Seared Scallops with Blood Orange Glaze

my little tablescape

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🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.

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👋 A Note from Lily

I’m Lily Hawthorne — a seasonal cook, garden romantic, and writer creating a life shaped by flavor, fragrance, and feeling. I share citrus-glazed recipes, seasonal rituals, and reflections from the kitchen, garden, and home. This space is still growing, just like me — and I’m so glad you’re here to see it unfold.

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