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Butter-Poached Lobster Tail Sandwiches with Lemon-Chive Aioli

Close-up of a Butter-Poached Lobster Tail Sandwiches, showing chunks of white and red lobster meat mixed with creamy dressing and chives on toasted bread.
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Make restaurant-quality lobster sandwiches by gently poaching lobster tails in butter, then serving them on toasted brioche with a bright lemon-chive aioli.

Ingredients

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  • 2 (5-6 oz) raw lobster tails, shell on
  • 8 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 slices brioche bread
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon finely chopped fresh chives
  • 1/4 cup finely chopped celery
  • 1 tablespoon softened butter for toasting bread

Instructions

  1. Prepare the lobster: Gently crack the top of the lobster shell lengthwise to expose the meat slightly without removing it.
  2. Melt the butter in a small saucepan over low heat. Add the salt and pepper. The butter should be melted but not browned.
  3. Poach the lobster: Place the lobster tails, meat side down, into the melted butter. Maintain a very low heat; the butter should barely simmer (around 160°F to 170°F). Cook for 8 to 10 minutes, turning once halfway through, until the meat is opaque and firm.
  4. Remove the lobster from the butter and let it cool slightly. Remove the meat from the shell and slice it into bite-sized pieces.
  5. Make the aioli: In a small bowl, mix the mayonnaise, lemon juice, and chopped chives.
  6. Assemble the sandwich: Lightly spread the softened butter on one side of each brioche slice. Toast the bread in a skillet over medium heat until golden brown on both sides.
  7. Build the sandwich: Spread a thin layer of the lemon-chive aioli on the untoasted sides of two slices of bread. Top with the sliced poached lobster meat and a sprinkle of the chopped celery for crunch. Place the remaining bread slices on top.
  8. Slice the sandwiches in half and serve immediately.

Notes

  • Use the leftover butter from poaching to brush over the finished sandwich for extra richness.
  • If you do not have a thermometer, ensure the butter maintains a gentle shimmer, not a rolling boil.
  • For a richer flavor, infuse the butter with a sprig of thyme while poaching.

Nutrition

Find it online: https://spoonswirl.com/butter-poached-lobster-tail-sandwiches/