Remade as a club, the lobster roll trades its usual bun for brioche and takes on the customary bacon, lettuce, and tomato.
Recipe information
Yield
makes 4
Ingredients
1 pound cooked lobster meat, sliced into 1-inch pieces
1/2 cup plus 2 tablespoons mayonnaise, plus more for spreading
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh parsley
5 teaspoons fresh lemon juice
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
8 slices brioche, toasted
4 leaves Boston lettuce
8 slices bacon, cooked
8 slices tomato
Preparation
Step 1
In a bowl, toss together the lobster, mayonnaise, herbs, lemon juice, and cayenne; season with salt and pepper.
Step 2
Spread additional mayonnaise on the toasted brioche; top each of 4 slices with a lettuce leaf, some lobster mixture, 2 slices bacon, and 2 slices tomato. Top with remaining toast.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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