Easy Truffle Lobster Roll Recipe

We've been supplying lobster meats to restaurants for their lobster rolls for a while now, and we're constantly dreaming up THE Zairyo lobster roll. We've got access to great produce but the only thing lacking was the bread.

We don't know about you, but we feel that the bread is as important as the lobster! Too hard, like a baguette, and it would ruin the experience. Too soft and it gets messy. Too plain tasting, like white bread, and it would just feel like something's missing.

We knew Brioche would fit the roll. :p

One of the most commonly asked question our family would ask us is, "Why make it yourself when you could have this at a restaurant?"

Because they don't stuff the lobster meat for you like this:

Choke full of lobster goodness, from top to the very bottom.

And also, it cost $23.45 per lobster roll (without the truffle oil). :p

We did a super luxe version with Truffle Slices, Uni and Caviar and it. was. delicious.

The Uni and Caviar did more than just impress our guests -- it gave the Lobster Roll an Umami kick.

We topped every bite with more caviar for the extra brine. It was truly a night to remember. 

Here's the recipe for our version of a Lobster Roll:

Makes 4~5 Lobster Rolls

Thawed Lobster Meat, 400G (2 packets x 200G) (Use this if you're feeling generous or simply want something better)
2 tbsp Kewpie Mayo (not an ad for them but it has to be Kewpie Mayo, the acidity is what you'll need)
Butter
Brioche Hot Dog Rolls
2 tsp Truffle Oil (Optional) & Truffle Slices
90G Uni (optional) 
Caviar (optional)
Chives (optional)
Salt  (use truffle salt if you have)

Steps:
1. Mix Mayo with Truffle Oil and salt. (Taste as you go) Set aside.

2. Open up bag of lobster meat and tear up any abnormally large pieces of meat (such as the pincers) into bite-size pieces. (The large piece of pincer may look great in pictures but is difficult to eat in a roll).



3. Heat around 2 tbsp of butter in pan on high, once bubbling, add lobster meat and turn down the heat. Coat lobster meat with butter and heat for about 3 minutes before switching off heat. Add chopped chives if you wish and mix well.


4. Remove lobster meat from pan and toss in Truffle Mayo (from step 1). Taste and salt accordingly. Add more Truffle Oil if the aroma is not strong enough for you. Set aside. 

5. Heat pan and add 1 tbsp butter, once the pan is hot, reduce heat and sear Brioche on one side. After about 30s, flip to sear the other side and wait for another 30s. Once it is brown on both sides, set on a plate.

6. Stuff lobster meat into the seared bun, then top it with Uni and Caviar (optional).