Recipe courtesy of The Shack
Crispy Lobster Roll
50 min
50 min
2 sandwiches
50 min
50 min
2 sandwiches


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 


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.

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.

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.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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