Description
Delight in this classic and elegant lobster recipe perfect for serving 4 to 8 people. Featuring cooked lobster meat paired with a rich lemon butter sauce and savory seafood condiments, this dish elevates simple ingredients with fresh herbs, creamy mayonnaise, and tangy lemon juice. Served in mini brioche buns with classic potato chips, it offers a perfect balance of delicate seafood flavor and buttery richness ideal for an impressive yet easy-to-prepare seafood meal.
Ingredients
Scale
Lobster and Seafood Sauces
- Whole cooked lobster(s) or crayfish
- Marie Rose aka Thousand Island sauce
- Tartare Sauce
- Seafood Cocktail Sauce (use sparingly due to intense flavor)
- RecipeTin Family Favourite Seafood Sauce (preferred choice)
- Prawn Cocktail recipe (substitute prawns with lobster)
Lemon Butter Sauce
- 50g / 3 tbsp salted butter, cut into 1.5cm / 1/2″ cubes (or unsalted + 1/4 tsp salt)
- 1 garlic clove, very finely minced
- 1/4 tsp black pepper
- 1 tbsp parsley, finely chopped
- 1 tbsp+ lemon juice
- 1/4 tsp salt
Garnishes and Serving
- Lemon wedges & 1/2 cup parsley leaves, for serving
- Crusty bread, for mopping plate
- Butter, softened, for buttering buns
- 3 mini brioche buns or rolls (or other very soft rolls best for this)
- Plain potato chips, for serving (classic accompaniment)
- Garnishes (optional): pinch paprika, chopped chives, lemon wedges
Lobster Salad Mix
- 160g / 1 cup cooked lobster meat, cut into 1cm / 2/5″ cubes (from 1 x 600g / 1.2lb whole lobster)
- 2 1/2 tbsp Kewpie mayonnaise (or Hellmann’s)
- 2 1/2 tbsp celery, finely chopped (~1 stalk)
- 1 1/2 tbsp green onions, very finely sliced
- 2 tsp chives, finely chopped
- 2 tsp lemon juice
- 1/4 tsp salt
- Pinch black pepper
Herb Sauce
- 1 cup (lightly packed) parsley, chopped (including up to 1/4 cup stems)
- 1 tbsp whole capers
- 2 tsp Dijon mustard
- 1 garlic clove, chopped
- 2 tsp red or white wine vinegar
- 1 anchovy (large, or 2 small), chopped
- 1/4 cup extra virgin olive oil
- 1/8 tsp black pepper
Instructions
- Prepare the lobster meat: Begin by removing the cooked lobster meat from the shell, cutting it into 1cm (2/5″) cubes. Set aside 160g (1 cup) of the meat for the salad. This ensures tender chunks of lobster are ready for combining with the succulent dressing.
- Make the lobster salad: In a mixing bowl, combine the lobster meat with 2 1/2 tablespoons of Kewpie mayonnaise (or Hellmann’s), 2 1/2 tablespoons finely chopped celery, 1 1/2 tablespoons very finely sliced green onions, 2 teaspoons finely chopped chives, 2 teaspoons lemon juice, 1/4 teaspoon salt, and a pinch of black pepper. Gently fold the ingredients until well mixed and creamy. Chill until serving.
- Prepare the lemon butter sauce: In a small saucepan, melt 50g (3 tbsp) of salted butter (or unsalted butter plus 1/4 tsp salt) over low heat. Add 1 very finely minced garlic clove and cook gently until fragrant but not browned. Stir in 1/4 teaspoon black pepper, 1 tablespoon finely chopped parsley, and at least 1 tablespoon lemon juice. Remove from heat and keep warm for serving.
- Prepare the herb sauce: In a food processor or by hand finely chop 1 cup lightly packed parsley (including some stems), then combine with 1 tablespoon whole capers, 2 teaspoons Dijon mustard, 1 chopped garlic clove, 2 teaspoons red or white wine vinegar, 1 large chopped anchovy (or 2 small), 1/4 cup extra virgin olive oil, and 1/8 teaspoon black pepper. Mix well to create a vibrant herbaceous sauce to complement the lobster.
- Butter the buns: Lightly butter 3 mini brioche buns or similar very soft rolls with softened butter. These will serve as the base for the lobster salad, adding richness and texture.
- Assemble the lobster buns: Spoon a generous portion of the lobster salad onto the bottom halves of the buttered brioche buns. Add a small drizzle of the herb sauce if desired for an extra burst of flavor. Top with the other half of the buns to create mini lobster sandwiches.
- Prepare accompaniments: Arrange lemon wedges, parsley leaves, and crusty bread on the serving plate. Include a side of plain potato chips for a classic crunchy accompaniment that balances the creamy lobster sandwiches.
- Serve and garnish: Present the lobster buns with lemon butter sauce on the side for dipping. Optionally, sprinkle a pinch of paprika and chopped chives over the buns for color and a touch of extra flavor. Serve immediately while the lemon butter sauce is warm for the best dining experience.
Notes
- Use cooked lobster or crayfish meat to save time and effort—no additional cooking required.
- Adjust the amount of seafood cocktail sauces based on your preferred intensity of flavor.
- Substitute Kewpie mayonnaise with Hellmann’s or similar if unavailable.
- The lemon butter sauce can be prepared ahead and gently reheated before serving.
- Mini brioche buns work best for their soft texture and slight sweetness complementing lobster.
- Serve with crusty bread for mopping up any buttery sauce left on the plate.
- This recipe makes 4 servings with 3 mini buns each, suitable for 4 to 8 people depending on portion size.
