Directions
Servings: 6
Ingredients
- 1 lb Lobster meat, cooked
- 5 tbsp Butter, melted
- Salt and Pepper to taste
- 1 ea Lemon juice
- 6 ea Brioche buns, top sliced
- 1 ea Romaine lettuce
- 1/2 cup Celery, small dice
- 1/2 tsp Fresh dill, minced
- 1/2 cup Fresh chives, snipped
Instructions
- Cut the lobster meat in large chunks. Heat 3 tablespoons of the butter in a medium (10-inch) skillet over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Remove from the heat
- Sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
- To toast the brioche buns, heat the remaining 2 tablespoons of butter in a large skillet, until the butter sizzles. Place the rolls in the pan on their sides and cook over medium-high heat for 2 minutes on each side, until nicely browned.
- Place the rolls, cut side up, on a platter. Lay a Romaine lettuce leaf in each roll and divide the lobster mixture among the 6 rolls and sprinkle with fresh snipped chives, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.
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