Ingredients
Lobster Filling
- 1 pound uncooked lobster meat (claws, tails, or both)
- 1 garlic clove, minced
- ¼ cup chopped fresh chives
- 3 tablespoons chopped fresh dill
- ½ lemon, juiced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Butter and Buns
- ½ cup unsalted butter
- 4 to 6 split top brioche hot dog buns, warmed or toasted
- Lemon wedges, for spritzing
Instructions
- Cook the Lobster: Heat 2 tablespoons of the butter in a large skillet over medium-low heat. If the lobster meat is in large pieces, chop it, though leaving large chunks is preferred. Add the lobster meat and minced garlic to the skillet and cook, stirring occasionally, until the lobster turns bright pink, opaque, and is cooked through.
- Melt Remaining Butter and Prepare Buns: While the lobster cooks, melt the remaining butter in a saucepan over low heat. Brush the brioche buns with some of the melted butter and warm them in the oven for a few minutes until toasted and fragrant.
- Combine Lobster with Herbs and Butter: In a large bowl, mix the cooked lobster meat with a pinch of kosher salt and black pepper. Add the remaining melted butter, chopped fresh chives, fresh dill, and the juice from half a lemon. Toss gently to coat everything evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble and Serve: Divide the buttery lobster mixture evenly among the warmed brioche buns. Serve immediately with lemon wedges for spritzing and a side of potato chips or your favorite accompaniment.
Notes
- Use fresh lobster meat if possible for the best flavor and texture.
- Toasting the brioche buns with butter adds an extra layer of richness and crispness.
- Feel free to leave the lobster in larger chunks to enjoy varying textures.
- Adjust the amount of herbs and lemon juice to your taste preference.
- Serve immediately to keep the rolls warm and buttery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
