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Recipe courtesy of Gregory Marchand

Lobster Roll

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 2 servings
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One 1-pound lobster, cooked

Beurre Blanc, warmed, recipe follows

2 pinches chopped chives

Softened unsalted butter

4 split-top hot dog rolls or 4 thick slices brioche

Celery leaves, for garnish

Beurre Blanc:

1/2 cup white wine vinegar

1/4 cup diced shallots (2 shallots)

1 small bay leaf

1/2 teaspoon crushed black peppercorns

1/4 cup heavy cream

1/2 pound (2 sticks) unsalted cold butter, cubed

Pinch kosher salt

1 1/2 tablespoons freshly squeezed lemon juice

1/2 cup finely chopped celery


  1. Cut the lobster meat in a large dice and add it to the warm Beurre Blanc. Gently swirl the pan to cover the lobster meat with the sauce. Add the chives.
  2. Spread the softened butter on both sides of each roll and toast in a saute pan over medium-low heat. Slice each roll through the center without cutting all the way through, and fill each roll with lobster meat. Spoon a tablespoon or 2 of Beurre Blanc over the lobster meat and garnish with celery leaves. Serve warm. 

Beurre Blanc:

  1. Place the vinegar, shallots, bay leaf and crushed peppercorns in a saute pan and simmer until reduced to 1 to 2 tablespoons liquid. Add the cream and slowly add the cold butter, cube by cube, whisking constantly as each cube melts. Add the salt and lemon juice. Strain and press the Beurre Blanc through a fine sieve into another saute pan and add the celery.