A lobster roll inspired sandwich
The lobster roll is a true New England classic — we take inspiration from this East Coast favorite for today’s recipe. As with all cult-favorites, there are few and many approaches to a lobster roll. Some swear by mayo, others say strictly butter, celery, no celery, it goes on! For us, cooking is about adapting and making it your own — in our version we make a fresh lobster salad with a bit of mayo, lemon juice, chives, and celery. We then sandwich it between between two butter-pressed-toasted slices of brioche. Delicious! Feel free to adjust the ingredients quantities for additional sandwiches.
- 200-220 grams cooked lobster meat, cut into chunks
- 1 heaping tablespoon mayonnaise
- 2 tbsp lemon juice
- 2 tbsp celery, finely chopped
- 2 tbsp chives, finely chopped
- salt and black pepper, to taste
- 2 slices of For the Love of Bread Bakery brioche
- 1 tsp butter