| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 2 (1-pound) lobsters
- 2 tablespoons mayonnaise
- 2 tablespoons creme fraiche
- 3 tablespoons diced shallots
- 1 lemon, juiced
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley leaves
- 1 avocado, halved, pitted and flesh diced
- 8 slices thick cut bacon, cooked crisp and crumbled
- Salt and freshly cracked black pepper
- 4 brioche rolls, split
Instructions
- Preheat the oven to 400 degrees F.
- Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside.
- In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich.
- Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 738 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 52 g |
| Cholesterol | 362 mg |
| Sodium | 1611 mg |
Reviews
As the other reviews said, could not taste lobster. It’s a waste of lobster and may try chicken like another reviewer did.
I agree with other reviewers – lobster gets lost in this recipe. However, shrimp works well. A quick dip in salted water until just cooked, then a dip in cold water. Dry off and mix in with other ingredients. We like this over butter lettuce as a springtime and summer salad, too. There is usually enough extra mayo dressing to act as a light dressing for the salad.
I loved this recipe with chicken. I had it in a resterant years ago. so I gave it a try it was great with chicken but BAD with the lobster. Give the chicken a try you to might likeit.
Did not care for this recipe at all. Very disappointing, given I have made many of Aaron’s recipes and have enjoyed them very much.
Yeah…it was TOO loaded. Lobster got lost in the mix, too much additives. Used to live in Maryland and have had many, many Lobster Rolls, too bad this one falls short. Best Lobster Rolls are simple – just mayo and shallots. Would be OK if I added 6 or 7 large Maine lobster. I like Aaron but this one will not be repeated. Sorry dude!
I like Him so much. Love His Recipies. I do wonder why He is not on more like the other chefs
Heavenly! This reminds me of these really expensive lobster rolls I had in San Francisco right by the ocean, except I got to put in more lobster and even bigger sized chunks of lobster meat inside! It was incredible.
Lobster was on sale at my supermarket, so I bought a couple and had them steam it and put it into ice. I got some creme fraische, the first time I’ve ever had it, and made these on hot dog rolls. Our Wegman’s only sells brioche on weekends, but the hot dog buns did the trick.
They went fantastic with the kettle chips I served them with!
This recipe is world class. Loved it. Thanks Aaron!
Really good. I used 4 lobster tails, then added 2 more, because the taste and texture of the shallots sort of overpowered the mix. Nice combination of ingredients, love the bacon in there. I’ll definitely make these again for my husband and myself. The lemon juice keeps the avocado nice and fresh, too. Thanks for a great recipe!
I love this recipe. I had the supermarket cook the lobster for me in the seafood section and I broke the lobster apart myself to get the meat. As Aaron showed us-it’s a piece of cake. This recipe is soooooo flavorful. I think I might add a little curry to it next time. I will no longer buy it out at a restaurant. Now I can have it anytime I want! Thanks Aaron! You are the Man!
i have had lobster roll many times .the fist time was in cape cod. which i thought that nothing could compre with. aaron bought me right baclkto the road side stand in yarmouth!! Iit was not to sallad like or to dry, you could tasre every ingreditant.I GIVE AARON A 10 STAR REVIEW!!!!