This classic lobster roll is made even better with our buttery brioche buns! Toasting the buns first gives two benefits. One, it gives that *crunch* that works perfectly with tender lobster. And two, it helps the buns stay sturdy even when topped with juicy lobster, butter, and lemon.
Claw and knuckle meat are the best for lobster rolls. So if you can take your pick, be sure to get those.
Here’s a pro tip to get fancy: get a whole lobster, pre-cooked or fresh. Use the claw, knuckle, and arm meat for the roll. Then, use the shell to make a stock. You can use the stock and the tail meat to make a delicious lobster bisque. Perfect on its own, or dip your warm lobster roll in it for extra flavor!
