Equipment Needed
- Medium mixing bowl
- Small bowl (for spice mix)
- Whisk or fork
- Large skillet or sauté pan
- Flexible spatula
- Sharp knife and cutting board
- Pastry brush (optional, for buttering buns)
Step-by-Step Instructions
First, I get all my components ready. I carefully chop the cooled lobster meat into generous, bite-sized chunks—you want to taste it, not have it disappear into the sauce. In a small bowl, I whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, and cayenne. This is my quick Cajun blend, and smelling it already gets me excited. In my medium mixing bowl, I gently toss the lobster with the diced celery and chives. The key here is gentle; we’re not making lobster salad mush.
Now, for the magic sauce. I melt 2 tablespoons of the unsalted butter in my large skillet over medium heat. As soon as it’s foaming, I sprinkle in my homemade spice mix. I let it cook for just 45 seconds to a minute, stirring constantly. This step is crucial—toasting the spices in the butter wakes up all their oils and flavors, creating an incredibly fragrant base. You’ll know it’s ready when your kitchen smells absolutely amazing and the spices are deeply aromatic.
Next, I pour in the heavy cream, stirring to combine it with the spiced butter. I let it simmer gently for about 2-3 minutes until it thickens slightly and can coat the back of a spoon. Then, I turn the heat down to low. This is when I add the lobster mixture, folding it gently into the creamy sauce until every piece is gloriously coated. I remove the skillet from the heat and stir in the fresh lemon juice. The lemon is non-negotiable; it brightens the entire dish and balances the cream.
While the lobster mixture rests, I toast the buns. I melt the remaining 2 tablespoons of butter and brush it generously on the sides of the brioche buns. I’ve tried just toasting the inside, and trust me, buttering and toasting the outer sides too makes a huge difference—it gives a delightful crunch and buttery flavor in every bite. I toast them in a clean skillet or on a griddle over medium heat until golden brown. Finally, I spoon the warm, creamy Cajun lobster salad into the waiting toasted buns, garnish with extra chives, and serve immediately.(See the next page below to continue…)