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Lobster (Croissant) Roll

Growing up in the Boston area, access to fresh and delicious seafood has always been a privilege. Lobster has always been something that my family eats once or twice a year out of celebration.

In the neighborhood that I grew up in, there is a local seafood shop that sells fresh lobsters and lobster meat. Rather than purchasing a lobster roll from a restaurant, we love to ceremonialize the preparation of lobster since we don't cook with it often.

I decided to use a butter croissant as the base and celery and truffles to add an umami flavor. Many grocery stores sell truffles in the form of salt and butter! Truffles are one of my favorite foods to cook with, it adds such a deep and pungent flavor profile to this classic dish!


2 Large Croissants

1/2 lb of Lobster (Claws & Knuckles)

2 Tbsp of Truffle Compound Butter

1/4 Cup Celery - Small Dice

2 Tbsp of Garlic - Minced

1/4 Tsp of Truffle Salt

1/4 Tsp of Red Pepper Flakes

1/4 Tsp of Old Bay

1/4 Tsp of Black Pepper

1/4 Lemon - Juiced

Preheat oven/toaster to 350° F. Add croissants to the oven and lightly toast. Remove the inside bone from the lobster claws. Bring a pan to medium heat. Add 1 tablespoon of the truffle butter and melt. Next add the celery, garlic, and seasonings and cook for about 3 minutes. Afterward, add in the lobster meat, the remainder of the truffle butter and the lemon juice and sauté for about 2-3 minutes.

Use a bread knife to cut a line down the middle of the croissant. Stuff the croissant roll with lobster mixture and serve!

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