Equipment Needed
- Medium mixing bowl
- Small saucepan or skillet
- Rubber spatula
- Pastry brush (optional, but handy)
- Large skillet or griddle for toasting buns
- Sharp knife and cutting board
Step-by-Step Instructions
First, we start with the heart of the dish: the sauce. In your small saucepan over the lowest possible heat, melt the four tablespoons of butter. Once it’s just melted, whisk in the Cajun seasoning and smoked paprika. Let this cook gently for just about 60 seconds. You’ll see the butter turn a gorgeous reddish-gold and the spices will become incredibly fragrant. This step “blooms” the spices in the fat, and it’s non-negotiable for deep flavor—don’t just stir them into cold mayo later. I learned this the hard way; skipping it makes the spice taste raw and gritty. Take it off the heat and let it cool for five minutes.
While your spiced butter is cooling slightly, grab your mixing bowl. Combine the chopped lobster meat, minced celery, mayonnaise, heavy cream, fresh lemon juice, and most of your chopped herbs. Go easy on stirring here—you want to gently fold everything together to keep those beautiful lobster pieces intact. I’ve torn the meat apart by being too vigorous before, and it changes the texture entirely. Once combined, carefully pour in your slightly cooled Cajun butter. Fold it in until every single piece of lobster is glistening and coated in that creamy, spiced magic. Taste it now—this is when I adjust with a pinch of salt or black pepper.
Now, for the vessel. Butter your brioche buns, not just on the inside, but all over the outer surfaces. This is my secret for the most perfect, golden, crisp shell. In your large skillet or griddle over medium heat, toast them butter-side-down until they are a deep, toasty brown. Watch them like a hawk! They can go from perfect to burnt in seconds. I’ve set off the smoke alarm by getting distracted here, so learn from my mistake. You want that crisp contrast to the luscious, cool filling.
Finally, assembly. Spoon the creamy Cajun lobster mixture generously into your warm, toasted buns. Do not pack it down; let it mound up beautifully. Top with an extra sprinkle of fresh herbs and serve immediately with a lemon wedge on the side. The contrast of the warm, crispy, buttery bun with the cool, creamy, spicy filling is what this recipe is all about.(See the next page below to continue…)