Miso Furikake Hummus for Next-Level Snacking

This Miso Furikake Hummus takes your hummus snack game to the next level. Umami-rich miso takes the place of traditional tahini and furikake – the favorite Japanese seasoning – is sprinkled on top to give your hummus a flavor like you’ve never tasted before.

A bowl of Miso Furikake Hummus surrounded by fresh vegetables.

I’ve mentioned it before, but I love being inspired for new recipes and flavor combinations by all my travels. While I’m most often inspired to make a travel-inspired dish AFTER I get home from a trip, today I’m sharing something I came up with recently while anxiously anticipating our vacation to Kauai next week. This Miso Furikake Hummus is pretty life-changing, so why don’t you pull up a seat and we’ll talk about it.

It’s no secret that homemade hummus is one of my favorite things to make. As long as you own a food processor or high-powered blender, it’s so easy to make! There are tons of recipes for it here on the blog, including this Mango Sriracha Hummus, this Pumpkin Curry Hummus, this Portobello Hummus and this Roasted Cauliflower Hummus with Rosemary and Garlic.

But today I’m stepping outside of the box even more than I’ve done in the past, and bringing you a Pacific island-inspired version with this umami-rich version featuring miso and furikake.

A close-up shot of Miso Furikake Hummus surrounded by fresh vegetables.

In case you’re not too familiar with either of these tasty Asian ingredients, here’s a quick run-down:

What is Miso??

Miso is a Japanese paste made from fermented soybeans and barley or rice malt. It’s considered a probiotic because of its live, active cultures, which means it not only tastes delish but is also great for your tummy! If you’ve ever ordered soup as a starter at a sushi restaurant, you’ve most likely already been exposed to the flavor of miso.

What is Furikake??

Furikake is a Japanese seasoning mix made of dried seaweed, dried fish, sesame seeds and other spices. It’s most often sprinkled on top of rice, but I also love adding it to grilled salmon or on top of avocado toast. I’ve even been known to add it to popcorn or high-quality butter from time to time.

Where Do I Buy Miso and Furikake?

Miso has become fairly mainstream, so you should find it at any “health food” store like Sprouts or Whole Foods.

Furikake is not quite so mainstream yet, but the good news is that it’s shelf-stable and lasts a fairly long time, so you can stock up the next time you find yourself at an Asian market or just order yourself some on Amazon [affiliate link].

How to Make Miso Furikake Hummus

When you combine miso and furikake in a creamy dish like hummus, the results are out of this world. The process is pretty easy, too.

Did I mention there are only six ingredients?

Simply add garbanzo beans, miso paste, lemon juice, garlic and olive oil to a food processor or high-powered blender and process until smooth.

Once that’s done, scoop the hummus out into your serving vessel and sprinkle on a generous dose of furikake. Can it get any easier than that?

A bowl of Miso Furikake Hummus nestled into a bamboo steamer surrounded by fresh vegetables.

This Miso Furikake Hummus is best enjoyed within the first day or two of making it, so be sure to have some fresh-cut veggies and taro chips at the ready [affiliate link].

Do you have a favorite recipe featuring miso or furikake? I’d love for you to let me know in the comments below!

Miso Furikake Hummus
Prep Time
10 mins
Total Time
10 mins

This Miso Furikake Hummus takes your hummus snack game to the next level. Umami-rich miso takes the place of traditional tahini and furikake - the favorite Japanese seasoning - is sprinkled on top to give your hummus a flavor like you’ve never tasted before.

Course: Appetizer, Side Dish, Snack
Keyword: appetizer, Asian, furikake, Hawaiian, healthy, hummus, miso, side dish, snack
Servings: 8 people
Calories: 139 kcal
Author: CaliGirl Cooking
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 tablespoon miso paste
  • 1 1/2 tablespoons fresh lemon juice
  • 3 cloves garlic, peeled
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons furikake
  • Fresh vegetables, to serve
  • Taro chips, to serve
  1. Combine all ingredients except furikake, vegetables and chips in a food processor or high-powered blender. Process until smooth with no chunks remaining.

  2. Transfer hummus to serving bowl and top with furikake. Serve with fresh vegetables and taro chips.

Recipe Notes


Maca Chia Cocoa Protein Pancakes

These chocolate protein pancakes are full of healthy superfoods, yet still taste incredibly indulgent. They’re the perfect breakfast for any day of the week!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Indulgent AND healthy??? That’s my kind of breakfast! And after such an action- (and food-) packed day like yesterday, these Maca Chia Cocoa Protein Pancakes are exactly what we need to get us going on an even tougher Monday morning than usual. You feel me?

We had a great time watching the Super Bowl yesterday, but as we weren’t really cheering for either of the teams, let’s be honest, we really just showed up for the food.  The rest of the weekend was spent enjoying a little break in the rain and getting outside for some beach volleyball, and a fun photo shoot with one of my new clients that I’m doing some social media work for.

We also spent some time recovering from partying all last week at the Santa Barbara International Film Festival, which is a huge annual event for us thanks to the hubs’ hookup with VIP tickets. Highlights included seeing the world premiere of the film “Charged” (which is amazing, BTW, so inspiring – stay tuned for more on that one) and rubbing elbows with Denzel Washington who was given the Maltin Modern Master Award for his lifetime of achievements both on the stage and in front of the camera. We always have such a blast every year and, although it goes by way too fast, we always find ourselves ready for a good deal of extra shut-eye when all is said and done.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

All the more reason for these Maca Chia Cocoa Protein Pancakes to come into our lives! I realize I have not yet posted a pancake recipe here on the blog, although if you’ve checked out my eBook, you’ll know that I have a couple of tasty recipes for more standard, “go-to” pancakes. I also realize that we are now officially into the second month of the year, which means most folks are still TRYING to hold onto their New Year’s resolutions but are finding their strength is waning. I mean, how can it not be with all of these Valentine’s ads and displays floating around?

Well, I have good news for you folks! These Maca Chia Cocoa Protein Pancakes are chock full of superfoods, yet can still easily pass as dessert (or just a not-so-savory breakfast if that’s more your jam.) You know I’m all about that balance, and this recipe is practically the epitome of what I preach.

Oh, and did I mention they’re also gluten-free? I don’t purposely try to avoid gluten in my recipes (sorry for all of my gluten-intolerants out there,) but just as some of my recipes accidentally turn out vegan, some also just HAPPEN to turn out gluten-free. Just be sure to use gluten-free oats in the batter and you’ll be golden!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Just like the aforementioned oats, most of the ingredients for these Maca Chia Cocoa Protein Pancakes are something you’ll likely have in your pantry already if you’re in any way tuned into the health and fitness world (or just like a damn good smoothie in the morning.) And if you don’t have these ingredients on hand already, have no fear, because our trusty old Amazon is pulling through for you once again. I even did all of the hard work for you:


Alright kids, no more excuses. Let’s bust out our fancy blender and get to it. That’s right, I said blender. Because that’s the only thing you’ll need to whip up this recipe, aside from your nonstick skillet or griddle, of course.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Seriously, the process of this pancake batter could not be any easier. Just throw all of the ingredients in the blender, give it a good whir, and you’re ready to pour said batter into your piping hot cooking vessel. Sound easy enough?

Now, we all know that a Maca Chia Cocoa Protein Pancake’s story can’t stop once it comes off the griddle, because isn’t a pancake breakfast all about the toppings? Yesssirreee. I opted for sliced banana, cacao nibs and high-grade maple syrup for mine, but feel free to use whatever you want! Whipped cream, butter, peanut butter and strawberries are just a few more things that come to mind.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

So there you have it folks! The secret to a healthy, balanced breakfast that still tastes like dessert. Now can we agree that this Monday isn’t going to be all that bad?

Maca Chia Cocoa Protein Pancakes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

These chocolate pancakes are full of healthy superfoods, yet still taste incredibly indulgent. The perfect breakfast for any day of the week!

Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, chia, healthy, maca
Servings: 9 mini pancakes
Author: CaliGirl Cooking
  • 1 cup oats
  • 2 eggs
  • 2 egg whites
  • 1 banana
  • 2 scoops protein powder (vanilla or chocolate flavor will work)
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons maca powder
  • 1/2 cup unsweetened vanilla almond milk
  1. Begin heating a nonstick skillet or griddle over medium-high heat. 

  2. Combine all ingredients in a high-powered blender.

  3. Using a quarter cup measure, scoop pancake batter onto heated pan. Cook for 2-3 minutes on each side, or until it gets a nice golden color. 

  4. Remove from pan to a heated plate and continue cooking the rest of the batter.

  5. Top with whatever you prefer! Some ideas are: sliced bananas, sliced strawberries, maple syrup, peanut butter, cacao nibs, shredded coconut and whipped cream. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes

Healthy, Italian-inspired stuffed sweet potatoes with a fragrant white bean and pancetta mixture and zesty bruschetta topping. The perfect weeknight meal!

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

If the fact that I made these Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes multiple times in the span of a week isn’t a clear indication of why you should plan on making these TONIGHT, I don’t know what is.

As you can imagine, the life of a food blogger is constantly filled with new recipe ideas to try and different flavor combinations to test out. This makes it a very rare occurrence that a certain meal appears on repeat in our house. I find we have an endless supply of leftovers sitting in the refrigerator, and once we finish one thing it’s immediately replaced by one or more new dishes that I’ve been fine-tuning and getting ready to be photograph-able in the very near future.

When the hubs and I sat down to eat my first go-around with these sweet potatoes (which actually included sweet Italian sausage crumbles instead of pancetta – also super tasty, might I add) we started reminiscing about how much we loved sweet potatoes, and how much better they were than good ol’ white potatoes.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Having both grown up with moms that were raised on the East Coast, we remarked about how, when we were little, there were always regular baked or mashed potatoes on the table, but never our sweet, creamy sweet potato friends. The horrors! I guess now we’re trying to make up for lost time by making these Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes on repeat. Life could certainly be worse.

But guys, seriously, I could make these Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes forever and ever and ever. They are soooo good. And also really darn healthy. Can I get an “Amen?”

The other great thing about these sweet potatoes is that they come together fairly quickly with just a little bit of planning. The longest part of the process will be baking the potatoes, but you could even do this on Sunday during meal prep for the week (the plain baked sweet potatoes will last in the refrigerator for a few days), or just turn on the oven and pop them in right when you get home from work.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Once you have your sweet potatoes baked, all that’s left is to whip up the white bean and pancetta filling and the sweet, garlicky bruschetta topping. For the beans, you have two options. I had batch-cooked some dried flageolets I had in the pantry a couple days before, so I simply reheated those in the same pan that I crisped up the pancetta in (hey, there’s nothing like a little leftover pancetta grease to really flavor up some plain ol’ white beans.) But, if you really want to make this a quick and easy meal and aren’t in to the dried bean soak and batch cook, simply use canned white beans.

If you do use the canned white beans, feel free to leave them as is, or add in some rosemary and garlic when you’re reheating them in the pancetta pan. This will leave you with an unbelievable flavor bomb when said white beans are combined with the bright and flavorful bruschetta topping on top of the creamy, roasted sweet potato.

The bruschetta is classic and comes together with just a few ingredients. It’s exactly what you would make for the classic Italian crostini topping: peak season tomatoes, sharp, raw minced garlic, fresh basil, a drizzle of olive oil and dash of salt…and you’re set! No cooking required for this little step.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Once you have your sweet potato baked, your pancetta crisped, your white beans warmed and your bruschetta mixed, you’re ready to rock and roll. Slice open the sweet potato and mash it down just a tad to make an easy landing zone for the white beans and pancetta. Be generous here, no skimping on all of these mouthwatering flavors. Finish off your stuffed tater with a topping of tasty bruschetta, and you have a simple, light weeknight meal, perfect for any night of the week when a heavily-involved dinner just sounds like no fun at all.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes, you’re my weeknight hero <3

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
A healthy, Italian-inspired stuffed sweet potato recipe with a fragrant white bean and pancetta mixture and zesty bruschetta topping.
  • 4 sweet potatoes
  • ½ white onion diced
  • 4 ounces pancetta or crumbled Italian sausage, or even tofu if you’re so inclined
  • 1 – 15-ounce can white beans drained and rinsed (or 1 ½ cups homemade white beans)
  • 4 cloves garlic separated (2 peeled and smashed, 2 minced)
  • 1 tablespoon chopped fresh rosemary
  • 2 cups diced tomato about 2 medium tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 teaspoons olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  1. First, bake the sweet potatoes. Preheat the oven to 400 degrees Fahrenheit. Pierce each potato about four times with a fork and wrap individually in aluminum foil. Bake in 400 degree oven for 45 minutes to one hour, or until the potatoes feel soft to the touch. Remove from oven and set aside.
  2. Add pancetta to a large sauté pan over medium-high heat on your stove. Cook until pancetta just starts to turn crispy.
  3. Add white beans, the two smashed garlic cloves, and the fresh rosemary. Cook until mixture is heated through. Remove from heat and set aside.
  4. Finally, make the bruschetta. Combine the two minced garlic cloves, tomatoes, basil, olive oil, salt and pepper in a small bowl.
  5. Now it’s time to assemble. Slice each sweet potato in half and smash down slightly to make a good “cradle” for the toppings. Top generously with white bean and pancetta mixture and then finish off with bruschetta. Serve immediately.
Recipe Notes

Wine Pairing Note: This light dinner would pair well with a number of wines because of the multitude of flavors. A creamy Chardonnay, an herbal Sauvignon Blanc, or a light Pinot Noir would all be fantastic options with this meal.

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes | CaliGirlCooking.com


Sweet potatoes on sweet potatoes…

If you liked this recipe, you might also enjoy:

Whisky Gravlax (Cold Cured Salmon)

This whisky gravlax is an easy recipe for cold cured salmon using the classic salt, sugar and herb mixture and smoky whisky as the secret ingredient.

Whisky Gravlax | CaliGirl Cooking

You heard me right. Whisky. Gravlax.

So here’s the deal. I LOVE smoked salmon, and it has been on my “To Do” list to make for quite some time now. Now that we’re back from our honeymoon and I’m settling a bit more into being self-employed and working from home, I figured it was finally time to man up and try my hand at making the darn thing!

Small side note: Does anyone else find themselves with grand ambitions to try their hand at something new and somewhat challenging “someday”? I have to admit I’m so guilty of this, so I try to make a conscious effort to actually TRY these new things at some point because, you know what? Usually they’re wayyyyy easier to make than I ever imagined! So, do yourself a favor and make yourself a “Cooking Projects for a Rainy Day” Pinterest board (yep, I have one, and you can follow it here) and start checking some things off your list. If I can do it, so can you. We’re going to conquer our kitchen fears and hesitations together!

Whisky Gravlax | CaliGirl Cooking

But back to my mission to make homemade smoked salmon and my final decision to make Whisky Gravlax instead. There was one small hiccup in my grand smoked salmon plans: This gal doesn’t own a smoker. Nope, CaliGirl Cooking has not ventured into that world yet (although my husband would probably love me even more if I did 😉 But was I going to let that stop me? No way, Jose. After further researching my non-smoker options on the web, I realized that what I really needed to be making in my particular situation was gravlax. It turns out, “gravlax” was traditionally buried (“grav” as in grave in the ground) under a bed of salt, sugar and herbs. While I wouldn’t be burying my salmon in the ground, I could definitely handle packing it under layers and layers of a sugary-salty-herb mixture.

I also wanted to make a fairly quick version of the dish (at least in smoked or “cured” salmon terms), which meant 24-36 hours MAX. Luckily, I came across this recipe for gravlax that The Minimalist wrote for The New York Times way back in 1998 that I largely based the recipe you’ll find here off of (after my first failed attempt, that is…I think I had about two days’ worth of my sodium intake in my one-ounce taste of that first batch….ick…you live, you learn!)

So, I had the base to my gravlax recipe, but I was still anxious for at least a little bit of that “smoky” taste you get from real smoked salmon. I noticed that a lot of the classic gravlax recipes use a tiny amount of vodka, so in order to get my smoke on, I decided to snag some of the hubby’s super-smoky whisky (in this case I used Ardbeg 10-Year) and use that instead of the vodka. I can’t drink the darn stuff (it feels too much like I’ve just smoked an entire cigar) but I could certainly use it to flavor up my gravlax a little bit…Whisky Gravlax was born!

Whisky Gravlax | CaliGirl Cooking

Onwards I went. I got a lovely two-pound piece of salmon filet (the guy at the seafood counter only looked at me slightly funny when I came in for a two-pound filet two days in a row) and drizzled on a couple of tablespoons of the smoky whisky. I then proceeded to pack the filet in a heavy coating of sugar, salt and dried dill and wrap it up as tightly as I could in saran wrap to sit overnight in the refrigerator. It still leaked all over the place and I was faced with massive cleanup the next morning. (This was after I found maggots in our trash can…..GROSS! And had already spent a good half hour cleaning those up and hosing the entire can down…Yes, it was one of those mornings…And I hadn’t even had my coffee yet!)

Note to those of you out there anxious to try this recipe: Just put your saran-wrapped salmon filet in a shallow baking dish when you put it in the refrigerator and you’ll be golden. No messy whisky-smelling fish juice for you to clean up the next day. You’re welcome.

Whisky Gravlax | CaliGirl Cooking

I’m happy to report that my second attempt at homemade Whisky Gravlax was a success! And really not hard at all. Seriously. We’re talking less than 15 minutes of prep, set it and forget it overnight in the refrigerator, and the next morning you better run out and get fresh bagels and cream cheese because you’re GOING to want to dig into this Whisky Gravlax as soon as you pull it out and rinse off its sugar-salt-dill coating.

Now what are you waiting for? You only have one more day to go out and buy your salmon before you can have this deliciousness ready to go for an easy, lazy Saturday morning breakfast! Oh, and don’t forget the mimosas 🙂

Whisky Gravlax | CaliGirl Cooking

Whisky Gravlax (Cold Cured Salmon)
Prep Time
15 mins
Cook Time
1 d
Total Time
1 d 15 mins
An easy recipe for cold cured salmon using the classic salt, sugar and herb mixture and smoky whisky as the secret ingredient.
Course: Appetizer, Breakfast, Main Course
Cuisine: Norwegian
Keyword: appetizer, breakfast, brunch, hors d'oeuvres, lunch, salmon
Servings: 10 servings
Author: CaliGirl Cooking
  • 2 pounds salmon filet
  • 2 tablespoons whisky as smoky as you can find, I used Ardbeg 10-Year
  • 1 cup kosher salt
  • 2 cups granulated sugar
  • 2 tablespoons dried dill or one bunch of fresh dill
  1. Place salmon filet skin side down on a large piece of plastic wrap. Drizzle whisky evenly over salmon filet.
  2. In a medium bowl, combine salt, sugar and dill. Pour over salmon filet and pack it on as much as you can (there will be A LOT of this mixture, and you’ll want to be sure to use it all!)
  3. Wrap filet in plastic wrap and place in a shallow baking dish in the refrigerator for 24-36 hours.
  4. Remove filet from the refrigerator and rinse off the excess sugar-salt-dill mixture. Slice thinly to serve.
Recipe Notes

Wine Pairing Note: This Whisky Gravlax would pair perfectly with a lightly oaked chardonnay. The smoky flavor from the whisky will balance nicely with the soft buttery-ness of the oak, and salmon is a natural pairing for all chardonnay. BUT, if you’re serving the smoked salmon for breakfast, there’s no better way to pair this dish than with a mimosa!


Whisky Gravlax (Cold Cured Salmon) | CaliGirlCooking.com

Oh heyyyyyyy…

Lobster Roll Lettuce Wraps with Brioche Crumbles

These Lobster Roll Lettuce Wraps put a healthy spin on the classic Lobster Roll with all the same great flavor, including a buttery, golden brioche crumble.

Lobster Roll Lettuce Wraps with Brioche Crumbles | CaliGirl Cooking

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?

Lobster Roll Lettuce Wraps with Brioche Crumbles | CaliGirl Cooking

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 into the rest of the salad.

Lobster Roll Lettuce Wraps with Brioche Crumbles | CaliGirl Cooking

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.

Lobster Roll Lettuce Wraps with Brioche Crumbles | CaliGirl Cooking

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.)

Lobster Roll Lettuce Wraps with Brioche Crumbles | CaliGirl Cooking

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

Lobster Roll Lettuce Wraps with Brioche Crumbles | CaliGirl Cooking

Lobster Roll Lettuce Wraps with Brioche Crumbles
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
A healthy spin on the classic Lobster Roll with all the same great flavor - wraps instead of rolls, topped with a buttery, golden brioche crumble.
Course: Main Course
Cuisine: American
Keyword: dinner, lobster, main course, seafood, summer
Servings: 4 people
Author: CaliGirl Cooking
  • 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
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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!


Lobster Roll Lettuce Wraps with Brioche Crumbles | CaliGirlCooking.com

I’m rolling up my sleeves and digging in!