Little Maya Gilbert-Zupon knows – it’s National Lobster Day! Some places dress their lobster rolls with mayonnaise, others smear theirs with melted butter. Knuckle and Claw does both. There’s plenty of butter on both the roll and the meat itself, plus just the right amount of mayo nestling in the bottom of the bun. They are kind enough to share their lobster roll recipe with me when I visit their new Santa Monica location.
They use brioche bread for this, but I want to try it on a King’s Hawaiian sweet rolls, like mini lobster sliders. Unfortunately the seafood seasoning mixture is a secret, but I’m sure it will still taste really good if you just sprinkle on some Old Bay Seasoning. You can also make your own by combing whatever spices you like. I think a mixture of garlic powder, onion powder, thyme, celery seed, basil, and cayenne would be good. Make sure to serve it with a nice sour pickle.
- 2 Split Top Brioche Buns
- 1 Tablespoon Butter
- 8 oz Lobster Meat
- 1 Lemon
- Seafood Seasoning
- Melt butter in cast iron skillet, or panini press, and toast bun on each side until golden brown.
- Add a small amount of mayo on the inside of the bun.
- Fill each roll with 4 oz of lobster meat.
- Drizzle lemon butter on top of the lobster, and add a dash of seafood seasoning.
Video: How to Make the Best Lobster Roll