Featured Recipe

Chilled Lobster Roll Remix

Name: Chilled Lobster Roll Remix
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cup lobster meat chopped small; 1/4 cup diced celery; 1/4 cup Greek yogurt substitute mayo; 1 tablespoon fresh lime juice; 1/2 teaspoon coarse sea salt; 1/4 teaspoon white pepper ground fresh; 1 tablespoon finely chopped fresh dill; 1/8 teaspoon garlic powder; 2 split-top brioche rolls; 2 teaspoons unsalted butter melted; Optional 2 leaves Boston lettuce; 1/4 cup diced fennel for crunch twist

By Kate

Created on 28 January 2026

Cold lobster meat tossed in a celery and mayonnaise mixture with a splash of lime juice, seasoned with sea salt, white pepper, and dill. Finished with a garlic-butter toast inside split-top brioche buns. Lettuce adds crunch but skip if soggy buns scare you. Swap mayo with Greek yogurt for tang and lighten up. Add diced fennel for sweetness and snap. Chill mixture to meld flavors but don’t over-soak lobster. Serve cold but toast buns hot, basting inside to keep it moist and flavorful. Shellfish lovers know freshness matters more than strict timing.

Prep: 15 min

Cook: 0 min

Total: 15 min

Serves: 2 servings

seafood lunch easy recipe

Introduction

Cold lobster meat. Firm and juicy. Needs to be handled gently but with purpose. Tossed into a creamy base that’s not just mayo—Greek yogurt cuts heaviness. Bright acid from lime juice wakes flavors up. Finish with chopped fresh dill instead of chives. Dill gives subtle complexity without overshadowing lobster’s sweetness. Crunch from fennel, not just celery. Keeps mouth interested. The bun—brioche chosen here for richness but good to go with a sturdy hot dog bun if that’s what’s on hand. Toasted, butter-garlic coated inside so the roll isn’t soggy and adds a little savoriness. Serve cold lobster inside warm, slipper-soft bread. Lettuce optional but gives texture contrast. Chill mix around an hour just to coax flavors out of the herbs and acids. But don’t let it flaccidify lobster structure. Lobster nerves are forgiving but still sensitive. Practical tips throughout. It’s all about balance between creamy, crunchy, acidic, and warm buttery bread. No fluff. Just what works when you want lobster cold, vibrant, and no frills wasted.

Ingredients

1 cup lobster meat chopped small

1/4 cup diced celery

1/4 cup Greek yogurt substitute mayo

1 tablespoon fresh lime juice

1/2 teaspoon coarse sea salt

1/4 teaspoon white pepper ground fresh

1 tablespoon finely chopped fresh dill

1/8 teaspoon garlic powder

2 split-top brioche rolls

2 teaspoons unsalted butter melted

Optional 2 leaves Boston lettuce

1/4 cup diced fennel for crunch twist

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About the ingredients

Swapping regular mayo with Greek yogurt lightens the salad while adding a subtle tang that plays off the sweet lobster. Be sure to dice celery finely for crunch but not overwhelming. Fennel adds a fresh anise note if you want to experiment beyond traditional. Sea salt preferred over iodized because it doesn’t mask lobster’s natural sweetness. White pepper instead of black gives heat without black specs. Fresh dill is more fragrant than dried chives but either works. Avoid pre-seasoned salt blends here. Warm melted butter gets infused with garlic powder—don’t use garlic salt to avoid over-salting. Brioche rolls toaster-toasted inside with butter guard against sogginess and add a buttery layer. Boston lettuce preferred if using—avoids sog when sitting longer but completely optional. No need to overthink veggies, this is about balance, texture, and freshness.

Method

Start combining diced celery, Greek yogurt, fresh lime juice, sea salt, white pepper, and chopped dill in a medium bowl. No lumps, no watery patches. Balance acidity—you want it bright not sharp.

Nestle diced fennel into mixture for unexpected crunch. Lettuce swap—use Boston or butter lettuce for less sogginess.

Fold chilled lobster meat gently into creamy mix. Avoid smashing meat; it must keep shape. Cover tight to prevent fridge smells seeping in. Chill for roughly 55 minutes—look for flavors to mingle but lobster stays firm.

Heat brioche rolls open-faced. Quickly whisk melted butter with garlic powder. Brush inside of buns thick enough to soak but not sog the bread. Hot butter starts to soak immediately—work fast.

Fill buns with chilled lobster mixture just before serving. Add lettuce if you trust it won’t wilt fast. The cold mix contrasts with warm toasted bun; texture shifts matter.

If lobster is dry, a light drizzle of mayo or butter on top fixes it on the spot. Mistakes happen. No biggie.

Notes: Wrong bun? Hot dog rolls or sturdy kaiser buns work fine. Avoid pre-sliced sandwich bread—too flat.

Common problem: watery mayo mix. Stir slower, add celery last for crunch retention.

Leftover lobster? Toss with avocado, lime, and a pinch of smoked paprika for a quick dip.

Technique Tips

Mix the creamy base first—the goal is uniform but not watery. Adding celery late retains a pop and prevents limpness. Gently fold lobster last, folding over nothing heavy like a batter. Cover tight to avoid drying or fridge odor transfer but don’t let juices accumulate in the bottom. Chilling melds but watch lobster texture. Melt butter and whisk garlic powder in right before to keep flavors bright—garlic powder disperses evenly compared to fresh garlic which can burn when brushed on hot buns. Spread thick but don’t drench buns or they get mushy—spread method critical. Toast on medium heat quick but enough to get a golden bottom crust. Assemble last moment so bun warmth juxtaposes cold lobster filling. Use your hands not a spoon to fill—spoons crush lobster chunks. Mistakes? Fix dry lobster with light mayo swipe or drizzle melted butter on top. Lettuce inclusion depends on how soon eating—skip if it’ll cause soggy buns. This balances textural contrasts that matter here more than strict measurements.

Chef's Notes

💡 Chill lobster squared away. Don't let it sit too long; preserve that bite. Over-soaking? Goodbye texture. Less is more. Squeeze lime but watch acidity.
💡 Brioche buns. Split tops better than hot dog rolls sometimes. Not sogging; butter and garlic create a crust. Brush quickly; soak slow. No drowning buns.
💡 Fennel adds crunch; but don’t overwhelm. Just right. Celery diced tiny. Tricky balance. Too much is soggy, need fresh hits. Remember flavors mesh.
💡 Garlic powder smoother than fresh. Avoid burned bits. Melting butter with powder seals the deal. Coating builds taste; keep buns bright and hot.
💡 Leftover lobster? Mix with avocados and lime. Quick dip. Or toss with pasta. Flavor stays bright, don’t waste any ingredients. Use wisely.