Recipe courtesy of The Shack

Crispy Lobster Roll

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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 2 sandwiches
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Brown Butter Hollandaise:

8 ounces (2 sticks) butter

6 egg yolks 

4 to 6 tablespoons fresh lemon juice 

Pinch cayenne 

1/2 teaspoon salt 

Pinch ground pepper 


Oil, for frying

2 quarts all-purpose flour 

2 tablespoons cornstarch 

2 tablespoons garlic powder 

2 tablespoons seafood boil seasoning, such as Old Bay 

Salt and ground pepper

Soda water and/or beer 

7 ounces fresh picked cooked Maine lobster meat 

Lobster Roll:

2 brioche buns

Shredded lettuce, for topping 

Chopped cooked bacon, for topping 

Chopped fresh parsley, for garnish 


  1. For the brown butter hollandaise: In a small saucepan, melt butter. Allow butter to continue cooking at a very low simmer until the solids fall to the bottom and the rest of the butter gets browned with a very nutty aroma. Turn off heat and set aside.
  2. In a double boiler, whisk together yolks and lemon juice. Slowly whisk in melted butter until smooth and creamy, about 10 minutes. Season with cayenne, salt and pepper.
  3. For the tempura: Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Whisk together the flour, cornstarch, garlic powder, seafood seasoning and some salt and pepper, then whisk in enough soda water and/or beer to make a batter.
  4. Divide the lobster meat into two and thread a portion onto each of 2 skewers. Coat in tempura batter. Fry the lobster until golden, about 2 minutes.
  5. For the lobster roll: Toast brioche buns on both sides. Add lettuce to buns. Place a lobster skewer on a bun, then pull out the skewer. Repeat with remaining skewer and bun. Drizzle 2 ounces hollandaise over each bun. Top each with bacon. Garnish with parsley.