Homemade Brioche Lobster Roll with Secret Lobster Mayonnaise

bigboyrecipe2015
15 hours ago
4 min read

This “world’s best” lobster roll—is far from ordinary. It starts with ultra-fragrant homemade Brioche as the base, then gets elevated with mayonnaise made from lobster oil extracted by hand from the shells, delivering layers of flavour so explosive they’ll blow your mind. The moment you bite in, the intense lobster aroma, tender and bouncy meat, crunchy salmon roe, and sweet caramelised onion all hit your brain at once—it’s the ultimate celebration for your taste buds.

Homemade Brioche Lobster Roll with Secret Lobster Mayonnaise

The Classic Origins of the Lobster Roll

Lobster Roll originated in the New England region of the United States, evolving in the early 20th century from a simple coastal fishermen’s lunch: fresh lobster meat tucked into a warmed hot dog bun—simple yet luxurious. Traditionally, there are two main styles: the Maine style (served cold, mixed with a light mayonnaise and often celery or herbs for refreshing crunch) and the Connecticut style (served hot, drizzled with melted butter to highlight the lobster’s natural sweetness). Our “world’s best” version takes a luxurious fusion approach: it borrows the mayonnaise base from the Maine style but replaces regular mayo with homemade lobster oil, allowing the full lobster flavor to permeate from the inside out—an upgraded, evolved masterpiece.

The Gentle Embrace of Homemade Brioche

One of the souls of this lobster roll is the buttery Brioche we kneaded by hand last time. Remember? With a butter and egg ratio as high as 40–60%, it bakes up soft, moist, and irresistibly golden, with a crumb so fine it looks like clouds when torn apart. For the lobster roll, we shaped part of the dough into long logs, baked them into hot dog bun form, then trimmed the sides flat and pan-fried them until golden and crispy. The contrast between crisp exterior and soft interior, combined with Brioche’s natural mild sweetness, perfectly complements the fresh brininess of seafood—one bite starts with the fragrant crunch of the crust, moves into the dense, pillowy bread, and ends with the grand entrance of the lobster.

Brioche’s natural mild sweetness perfectly complements the fresh brininess of seafood

Lobster Oil Mayonnaise: The Ultimate Secret Weapon

What catapults this lobster roll straight to “world’s best” status? The answer is that bottle of lobster oil slowly simmered from the shells, then whipped into a rich mayonnaise. The process may seem elaborate, but the result is astonishing: the oil turns a vivid orange-red, and the aroma is so potent that opening the lid fills the entire house with fragrance. Blended with egg yolk, Dijon mustard, and white wine vinegar, the finished mayonnaise is impossibly creamy, with a lobster flavor several times stronger than ordinary mayo. When mixed into the lobster meat, even a small amount coats every piece with deep-sea essence—this isn’t just salad dressing; it’s the ultimate expression of “lobster itself.”

Sous-Vide Lobster Meat

The lobster tails are cooked sous vide at 60°C for 30 minutes, resulting in meat that’s tender, juicy, and perfectly bouncy—never tough or overcooked. Cut into generous chunks, it’s then tossed with lemon juice for brightness, caramelized onion for sweetness, dill for herbal aroma, stuffed into the crispy-fried Brioche, and finally topped with salmon roe for extra pop and visual elegance. Every element shines together: sweet, fresh, fragrant, crunchy, tender—no excess, yet so rich you can’t stop eating. When you take that big bite, the sauce slightly overflows, and pure happiness explodes.

This world’s-best lobster roll is something you make yourself—not just to save money, but more importantly for that profound sense of achievement: “I created this luxury with my own hands.” On a summer afternoon with an iced coffee, or as a weekend treat to spoil yourself, it’s incredibly comforting. Next time you spot lobster tails sitting in the supermarket, bring them home and give it a try—I guarantee that after one bite, you’ll be shouting the same thing I did: “I can’t bear to finish it.”

Watch the video below now! Scroll down for more detailed text recipes and instructions.

Ingredients (serves 2)

Lobster Roll:

Brioche Bun	2 each
Lobster Tail	2-3 each
Dill	1 sprig
Lemon Juice	to taste
salt	1 pinch
Lobster Mayonnaise	as needed
Salmon roe (optional)	to garnish

Lobster Mayonnaise:

Lobster Shells	from above
Onion	½ each
Sage	1 sprig
Tomato Paste	2 tsp
Vegetable Oil	120g
Egg Yolk	1 each
White Wine Vinegar	1 tsp
Dijon Mustard	½ tsp
Salt	1 pinch

Steps

1.

Preheat a pot of water to 60°C using a sous-vide circulator. Remove the lobster meat from the shells (reserve the shells). Place the lobster meat into a vacuum bag. Finely chop the dill and slice the onion.

2.

Make the lobster oil: Add a little oil to a pan, sauté the lobster shells until fragrant. Add the onion and sage and cook until the onion softens. Add the tomato paste and mix well. Pour in the vegetable oil, lower the heat, and gently simmer for 30 minutes to infuse the flavours into the oil.

3.

Strain the oil. Add a small amount of lobster oil and a pinch of salt into the sous-vide bag with the lobster meat, seal the bag, and cook at 60°C for 30 minutes.

4.

Finish the lobster yolk mayonnaise: In a bowl, combine the egg yolk, white wine vinegar, Dijon mustard, and salt. Whisk well. Slowly drizzle in the lobster oil while whisking continuously until it emulsifies into a thick mayonnaise.