This classic lobster roll is made even better with our buttery brioche buns! Toasting the buns first gives a balance of contrasting textures and flavors. The now-crisp brioche complements the tender lobster meat, and the cold lobster with hot buns create a symphony of experiences.
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!
