Loaded Lobster Roll

Total Time:
22 min
10 min
12 min

4 servings

  • 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
Watch how to make this recipe.
  • 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.

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    This recipe is featured in:

    4th of July