Summer is when lobster is most abundant and least expensive, so I wanted to create a dish that utilized this elegant ingredient without messing around with it too much. The beauty of this lobster roll is that it lets the taste of fresh summer lobster meat shine. Too often, lobster rolls are made with overcooked lobster meat that’s been drowned in mayo. Here, the lobster meat is par-cooked, then finished in melted butter, so it’s perfectly done. Just a kiss of mayo with mustard won’t overpower the purity and succulence of the lobster.
| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- Two 1 1/4- to 1 1/2-pound live lobsters
- 3 sticks unsalted butter, plus additional for toasting buns
- 1/2 teaspoon seafood seasoning, such as Old Bay
- Zest of 1 lemon
- 1 tablespoon mustard powder, preferably Colman’s
- 1/2 cup mayonnaise, preferably Hellmann’s
- 1/4 cup Dijon mustard
- 1 tablespoon lemon juice
- 1 heaping tablespoon finely chopped fresh dill
- 4 brioche hot dog buns
- Chopped fresh chives, to garnish
Instructions
- Fill a large pot halfway with water. Place over medium-high heat and bring to a boil. Add a generous amount of kosher salt to make the water taste salty. Add the lobsters and boil, covered, for 6 minutes. Remove the lobsters and let cool to room temperature, about 1 hour.
- In a small saucepan, heat the butter on low heat. Add the seafood seasoning, lemon zest and 1 teaspoon each of salt and pepper. Keep the butter on low while removing the lobster meat from the shells.
- Meanwhile, make the spicy mustard mayonnaise. In a small bowl, combine the mustard powder and 1 tablespoon water until smooth. In a separate bowl, whisk together the mayo, Dijon, lemon juice and salt and pepper to taste. Whisk in the mustard powder mixture and the dill. Set aside.
- Twist off the tails and claws of each lobster, reserving the body for another use, such as stock. Remove the lobster meat from the tails and claws and roughly chop into large pieces. Place the meat in the melted butter and poach until cooked through, 2 to 3 minutes.
- To prepare the buns, lightly butter each side of the buns. Place on a frying pan or griddle on medium heat to toast. Remove and fill each bun with the butter-poached lobster and drizzle with the spicy mustard mayo. Sprinkle with chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 487 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 21 g |
| Cholesterol | 107 mg |
| Sodium | 1024 mg |
Reviews
What a waste! with everything in there you could have made this tuna! As if.. all that$$ and you only taste mustard and not the lobster- iron chef?…. I don’t think so
All you could taste was mustard even with just a light drizzle of sauce. A total waste of lobster. I saw this on The Kitchen and thought it sounded good. I wish I would have read the reviews first.
Awful. Mustard and butter hell.
The mustard mayonnaise is overwhelming. The dry mustard mixture is to strong for the lobster. I also only used a tablespoon of dijon because I felt a quarter cup was to much and I’m glad I did.
Lots of very pricey ingredients, not a big payoff. Best part was the brioche bun. Tired of games, watch The Kitchen because they still do recipes. Miss instructive shows. GZ and ICAG just mail it in.
My only criticism is that Geoffrey instructed Jeff to discard the tomalley from the lobster!! It’s a delicacy that makes a luscious addition to the sauce, along with any roe that happens to be in the lobster (if you’re very lucky!).