Lobster rolls paired with Dinsfuntional Brut Blanc
- lb frozen lobster meat, thawed, or cooked meat from two 1 1/2- 2 lb. live lobsters
- 1/4 cup minced celery
- 1/4 cup mayonnaise
- 1 tbsp minced chives
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp kosher salt
- 4 split top brioche buns, sides trimmed off
- 1/4 tsp fresh ground black pepper
- 4 tbsps butter, divided
1. Rinse the lobster meat and pick through for any loose shells. Drain throughly with a light squeeze so the mayo sauce doesn't get watery. Chop or tear into large chunks and set aside.
2. In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning
3. In a large skillet over medium heat, melt 2 Tbs of butter and add the lobster meat. Cook, stirring for two minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Discard the butter and juice released from lobster and wipe out skillet. Melt thge remaining butter in skillet over medium heat; toast the buns on the cut sides about two minutes each side until golden and toasty.
4. Load each bun equally with lobster meat and garnish with more chives. Serve with potato chips and Dinsfunctional Brut Blanc.
