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Prep time
10 minutes -
Prepare time for supper
20 minutes -
Serves
2
Author Notes
This recipe is a fun flip on a broken-down lobster roll—reimagined as a lobster salad with buttery brioche breadcrumbs and served in lettuce cups. It be supreme for particular person bites or as a pleasant platter. — Daphne Oz —Food52
Test Kitchen Notes
This recipe is shared in partnership with Brancott Estate Wines. —The Editors
Ingredients
2 tablespoons
kosher salt
2
lobsters
1/4 cup
mayonnaise-
Juice of 1/2 lemon
2
itsy-bitsy celery ribs, minced
1/4
chives, minced
1/2 teaspoon
celery salt-
Sea salt and pepper, to taste
1/2
loaf brioche, crusts eliminated and torn into very itsy-bitsy items (it is probably going you’ll presumably perhaps presumably pulse in a meals processor till very crude)
1/4 cup
unsalted butter
1
head Bibb lettuce, leaves pulled
Directions
- Bring a grand pot of water seasoned with the kosher salt to a boil. Add lobsters head first and fleet quilt the pot to steam lobsters for roughly 14 minutes (for 1 1⁄2-pound lobsters). The shells will seemingly be shiny red and the tail meat ought to be firm and opaque. Switch to a plate; let cool. Rob away meat from shells and space aside.
- Recede together the mayonnaise, lemon, celery, chives, celery salt, sea salt, and pepper, to taste.
- Add lobster to the mayonnaise combination and toss to coat. Location aside even as you kind the breadcrumbs.
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Melt butter in a grand pan over medium warmth and add breadcrumbs (it is probably going you’ll presumably perhaps presumably must divide butter and work in batches), tossing on a favorite foundation, till crunchy and each aspect are
golden brown, 4 to 6 minutes. Season with sea salt and unfold in a skinny layer on a tray or paper towel to cool. - Scoop a itsy-bitsy mound of lobster salad into every lettuce leaf, or put together lettuce over a serving plate and top with lobster. Garnish with the brioche breadcrumbs and recognize!
