Ingredients
Method
Preparation
- Pat the lobster meat dry with a paper towel. If the pieces are large, chop or tear them into smaller morsels.
- Heat two tablespoons of butter in a large skillet over medium heat. Add the lobster meat and garlic, stirring often until warm and coated in butter (about 2-3 minutes).
Mixing
- Use a slotted utensil to transfer the lobster meat into a bowl. Toss with chives, lemon zest, lemon juice, Creole seasoning, and black pepper.
Toasting
- Wipe the skillet and melt 2-3 tablespoons of butter. Brush it over the brioche buns and toast in the skillet until golden (or in the oven).
- Reduce heat and melt the remaining butter; pour over the lobster mixture and toss to coat.
Serving
- Spread mayo inside the toasted buns. Load with buttery lobster mixture, garnish with additional chives, and serve immediately with lemon wedges and potato chips.
Notes
These rolls are best enjoyed fresh, but if you have leftovers, store them in the fridge for up to 2 days. Prepare the lobster mixture ahead of time; just reheat it gently when you’re ready to serve. Avoid freezing as lobster doesn’t hold up well and can become rubbery when thawed. Pro tip: Don’t skip toasting the garlic — it makes all the difference!