Since I’ve been married, I’ve definitely adapted how and what I eat. In the past, I would just eat these huge meals and graze on them all day, but my wife has taught me to really enjoy eating multiple dishes in 1 sitting. You would never catch me in a tapas bar pre-marriage because I wanted to eat what I like and that’s it. Now, however, I love trying 2 to 3 appetizers and 2 to 3 small dinner entrees so I can try as many things as possible. I can’t even tell you how much of a breakthrough this is for me because honestly, I was so set in my ways; I guess that’s what marriage can do some times, take you out of your comfort zone J. I’ve sort of transitioned my new restaurant eating habits into the home these days as well. When we eat dinner, or lunch sometimes, I try to make a few different things so that we can try as many different flavors as possible. See, I’m wrecked haha. It’s especially bad if we have people over because I seriously make 10 different things, but to me the labor is worth it. These traditional Lobster Roll sliders are the perfect small plate appetizer when entertaining or when offering up a variety of small dishes.
The history of the lobster roll is a little foggy, but as you can imagine, it was founded in the North-East part of the country. There are really 2 main ways to serve a lobster roll: in melted butter or mayonnaise, and since its inception it’s been disputed ever since on which is better. The most traditional way is to serve it on a bun after it’s been soaked in butter, but there are several areas in New England that have adapted it and serve it with a mayo base. I really like both, but because I like to incorporate complimenting flavors in the dishes, I made the mayonnaise-based version. I’m usually a traditionalist on things like this, but going back to wanting a variety of flavors, thanks wifey J, I made this version. The mayonnaise-based recipe is known as a bound salad which incorporates mayonnaise and vegetables along with protein. With that being said, there are also different ways to prepare the lobster.
One of my favorite ways to eat lobster is cut in half, grilled over the open flame and served with herb butter, but if I’m not doing that, it’s a court bouillon all the way. This technique seasons the meat and ensures that it remains incredibly tender by cooking it over low heat. First, you need to remove the lobster tails from the shell. Just as a note, you can use more than the tails if you want meat from the rest of the lobster body, no problem. If you are just using the tails, simply cut down the center and carefully extract the lobster tail meat. Rinse the tails under cold water to ensure there is no shell in it. The Franke Roller Mat is used in so many different ways in my kitchen, but one of the most common approaches is by using it as a colander. Whether you are washing vegetables, proteins or fruit, it’s the perfect kitchen tool. The Franke Gooseneck Faucet with hose extender allows me to get all sides of the lobster when washing it, making it incredibly versatile, while giving off the most gorgeous complimenting appearance to our renovated kitchen. Be sure to keep the lobster meat cool before cooking.
A court bouillon can consist of different variations, but the one I like to do has fresh thyme, lemons, garlic, onions, white wine, salt, pepper, water and a whole lot of butter. Since we renovated our kitchen, people often ask me what my favorite thing is, and to most people, surprisingly, I always say my Franke pot filler. Not only does it look stunning, but it is absolutely so beneficial when I’m cooking. All I have to do, after I throw the ingredients into my pot, is extend the gooseneck pot filler and add the water to finish off my court bouillon. Once it’s simmering, you turn down the heat and cook the lobster tails for 3 to 6 minutes or just until barely finished and then you cool it completely.
Once the lobster is chilled, slice it up, toss it with the rest of the mayonnaise based ingredients and serve it up on a brioche slider hot dog style bun that’s been toasted. The first bite of this thing will literally blow your mind, IT IS SO GOOD! I honestly think the brioche takes it to another level, but the lobster salad is delicious eaten by itself. Be sure to serve this up with some chips, preferably salt and vinegar, and if you’re hosting for March Madness this year, this small plates appetizer will be mind-blowing to your guests! If you are like the old me and just want to eat the same things over and over, I challenge you to step out of your comfort zone and make and eat as many things as possible so that you can experience all of the wonderful flavors out there, just like in this Lobster Roll Recipe with Mayonnaise on Brioche Buns.
Lobster Roll Recipe with Mayonnaise on Brioche Buns
For the Court Bouillon:
- 6 sprigs of fresh thyme
- 4 ounces of unsalted butter
- 4 smashed garlic cloves
- ½ peeled and sliced yellow onion
- juice of 1 lemon and the lemon body
- 4 cups of cold water
- ½ bottle of chardonnay
- 3 tablespoons of Kosher salt
- 1 teaspoon of ground black pepper
- 1 ½ pounds of raw lobster tail meat shell removed
For the Salad:
- 1/3 cup of mayonnaise
- 3 stalks of small diced celery
- ½ peeled and small diced small yellow onion
- 1 small diced Kosher Dill pickle
- 1 tablespoon of chopped capers
- 1 tablespoon of chopped fresh tarragon
- 1 tablespoon of chopped fresh chives
- Kosher salt and fresh cracked pepper to taste
- 10 to asted brioche slider buns
- In a large pot bring all of the ingredients except for the lobster to a simmer. Turn the heat to low.
- Add in the lobster tails and cook for 3 to 6 minutes or just until finished. Remove the ingredients from the liquid and chill until completely cool.
- Slice the cooled lobster or large dice it and add it to a bowl along with the mayonnaise, celery, onion, pickle, capers, tarragon, chives, salt and pepper and mix until combine.
- Evenly distribute the lobster bound salad to 10 toasted brioche slider rolls.