I’ve just made your day.
I’m so excited to share this recipe with you because it really is the epitome of what I’m alllll about. These Lobster Roll Lettuce Wraps with Brioche Crumbles are just as delicious as the classic Lobster Roll you’d find on the coast in New England, but with a healthy twist!
You know I’m all about balance, and this recipe is just that – balanced. You also know that I’m definitely NOT about deprivation or restricting any certain food group, so even though these wraps forego the traditional bread bun, we still sneak in a little carbs and crunch with a light dusting of buttery, golden brioche crumbles. I promised I’d be coming through with some fun, healthy recipes in the next few weeks!
These Lobster Roll Lettuce Wraps are the perfect warm weather get-together food, so if you haven’t finalized your Fourth of July menu yet, you still have time to run out and grab the ingredients and whip this recipe up. Once you steam the lobster (or, shortcut alert, buy cooked lobster!) and toast up the brioche crumbles, the recipe comes together in a snap. Very limited time slaving away in the kitchen, a healthy dish, and sooooo much flavor. Where can you go wrong with that?
I decided to be adventurous and cook my own lobster (because after successfully cooking lobster tails for this Lobster & Cheesy Grits dish I made a while back, I feel like I can conquer the world!) but as I mentioned, you could certainly go out and buy the stuff pre-cooked if you don’t want to deal with all of the shell cracking and skewering. I did add a little bit of Old Bay seasoning to my lobster as I was cooking it, so if you buy the pre-cooked stuff, just sprinkle on the suggested amount of the seasoning before mixing it in to the rest of the salad.
The only other ingredients you’ll need for the lobster salad are Greek yogurt (subbed in for the usual mayo!), fresh tarragon, granulated garlic, a little salt and a little lemon juice. Super easy and I know you’ve already got most of this stuff in your pantry/refrigerator/garden.
For the brioche crumbles, simply grab a pre-made loaf (I mean, unless you want to be really ambitious and make some from scratch – don’t let me stop you there!), chop it into tiny cubes, and toast them over the stove in a sauté pan with a nice coating of butter (we have to sneak in a little bit of extravagance, right? Balance, people.)
Once we have these two very important pieces of the puzzle, our Lobster Roll Lettuce Wraps are basically ready to go. We just scoop the lobster salad into some sturdy lettuce cups and sprinkle our delicious, perfectly crunchy brioche crumbles over top. Of course, we eat these right away (because who wouldn’t) and delight in the glorious messiness that ensues. So worth it.
Before I sign off, tell me, what are your plans for this patriotic day? I’m certainly planning on bringing some super-tasty Lobster Roll Lettuce Wraps with Brioche Crumbles out on our friend’s yacht later today, where we’ll be enjoying front row seats to the fireworks show off of the Santa Barbara Harbor (be sure to follow along on Snapchat –> @caligirlcooking for all of the festivities!) I hope everyone has a safe, fun and festive Fourth! XO
- 4 lobster tails meat popped out of shells and skewered
- 3 garlic cloves smashed and peeled
- ¾ teaspoon Old Bay seasoning
- 2 tablespoons butter
- 2 cups brioche crumbles/small cubes
- 1 tablespoon chopped fresh parsley
- ¼ cup nonfat plain Greek yogurt
- 1 tablespoon chopped fresh tarragon
- ½ teaspoon granulated garlic
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- First, cook the lobster. To pop the meat out of the shell, take kitchen shears and cut a slit down each tail’s “spine.” Then, using thumbs (one on each side) gently pull the shell apart and slide the meat away from the shell, eventually setting it on top of the empty shell. Skewer each tail with a wooden skewer (see photos above.)
- Set a large steamer pot on the stove with water. Add garlic cloves and bring water to a boil. Once water is boiling, add lobster tails to steamer basket (you may have to work in batches.) Place lid over steamer pot and cook lobster for about 10-15 minutes, or until no longer translucent and cooked through. Using tongs, remove from pot and let cool.
- Next, make the brioche crumbles. In a medium sauté pan, melt butter over medium heat. Once butter is melted, add brioche crumbles and parsley and stir to coat. Continue cooking and stirring occasionally to get a uniform golden toast on all pieces. Remove from pan and let cool.
- Once lobster is cool, pull meat off of shell and dice into small pieces. Place lobster meat in a bowl with yogurt, tarragon, garlic, salt and lemon juice. Stir to combine. For best results, place this lobster salad in the refrigerator for about 30 minutes to allow the flavors to meld.
- Once salad is cool, arrange a platter of large, sturdy lettuce leaves. Serve salad and crumbles in separate bowls so guests can make their own wraps. Have them place a scoop of lobster salad on the lettuce, top with brioche crumbles and enjoy!
I’m rolling up my sleeves and digging in!