Kardea Brown’s Buttery Lobster Rolls | Delicious Miss Brown | Food Network

Kardea’s Buttery Lobster Roll is summertime in a sandwich! Plus, she turns up the flavor by adding in charred scallions to the rich lobster filling.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Buttery Lobster Rolls
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 8 servings

Ingredients

1 stick (8 tablespoons) salted butter
2 green onions, trimmed
1/3 cup mayonnaise
1 tablespoon lemon juice plus lemon wedges, for serving
1 1/2 pounds cooked lobster meat (from three 2-pound lobsters), coarsely chopped
1/3 cup minced celery
Kosher salt and freshly ground black pepper
Butter lettuce leaves, for sandwiches
8 mini brioche rolls, buttered and toasted

Directions

Melt the butter in a small saucepan. Remove the milk solids that float to the top, leaving the clear melted butter on the bottom in the saucepan. Set aside.

Heat a large cast-iron skillet over medium-high heat until hot. Add the whole green onions and cook, turning occasionally, until lightly charred, about 2 minutes. Remove the green onions from the skillet and chop. Combine the green onions, mayonnaise and lemon juice in a small bowl. Set aside.

Add 2 tablespoons of the melted butter to the skillet. Add the lobster and cook until warmed through. Transfer the lobster to a medium bowl. Add the celery and mayonnaise to the lobster and toss until combined. Add the remaining butter to the lobster and toss. Season with salt and pepper.

To serve, divide the lobster mixture and lettuce evenly among the rolls. Serve with lemon wedges.

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Kardea Brown’s Buttery Lobster Rolls | Delicious Miss Brown | Food Network

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