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Puff Boat Lobster Rolls with Sriracha Aioli

Replace the open bun in this sophisticated seafood sandwich with fresh-baked puff pastry, and top the lobster with a fiery sriracha sauce. Boiling lobster tails partially (2–3 minutes) before finishing with a butter confit (poaching at 160–180°F) ensures tender, non-rubbery meat while allowing the flavors to infuse. This method requires splitting the shell, simmering in water, then gently cooking in melted butter with aromatics like garlic and lemon until the internal temperature reaches 140°F.

Breads · Eggs · Sauces · Seafood · Vegetarian

Puff Boat Lobster Rolls with Sriracha Aioli
Serves 16 servings

Replace the open bun in this sophisticated seafood sandwich with fresh-baked puff pastry, and top the lobster with a fiery sriracha sauce.

Boiling lobster tails partially (2–3 minutes) before finishing with a butter confit (poaching at 160–180°F) ensures tender, non-rubbery meat while allowing the flavors to infuse. This method requires splitting the shell, simmering in water, then gently cooking in melted butter with aromatics like garlic and lemon until the internal temperature reaches 140°F.

Ingredients

Rolls

  • 2 Pillsbury’s Best™ Puff Pastry Dough Sheet (05123) 1 lb 8.00 oz
  • 1 Large Egg (2oz)
  • 1 Tbsp. Water, cool approx. 72°F

Sauce

  • 14 oz Mayonnaise (1 3/4 cups)
  • 2.5 oz Sriracha (1/4 cup)
  • 2.0 oz Fresh Lemon Juice (1/4 cup)
  • 1/4 cup Tarragon, fresh, chopped
  • 2 tsp Kosher salt
  • 1 tsp Black pepper, coarsely ground
  • 3 lbs Lobster, cooked, coarsely chopped (6 cups)
  • 4 oz Celery, fresh, diced (1 cup)
  • 2 oz Sweet onion, finely diced (1/3 cup)

Directions

Puff Pastry

  1. Thaw puff pastry sheet, covered, until flexible; at room temp. 15-30 minutes or refrigerate overnight.
  2. Cut each sheet in half lengthwise; cut each half into 4 rectangles
  3. Place onto parchment-lined full sheet pans in 2 rows of 4; cut four X’s down each long edge of rectangles to score pastry.
  4. Whisk together egg and 1 tablespoon water in a small bowl; brush egg wash onto rectangles.
  5. Spray weighted dowel or biscuit rail with pan spray; place pastry lengthwise across the middle of 4 rectangles.
  6. Bake:
  7. Convection Oven 350°F 13-18 minutes
  8. Standard Oven: 400°F 18-23 minutes

Lobster

  1. Cut down the back but leave intact on the top and bottom (like a oblong donut)

Blanch (Partial Boil)

  1. Drop tails into boiling water (salted like the sea) for about 2–3 minutes until the shell turns pink but the meat is still opaque. Pull the lobster out of the tails and poach.

Butter Confit (Poach)

  1. Melt butter in a skillet over low heat (approx. 160°F–180°F). Place the partially cooked tails in the butter, optionally adding garlic, herbs, or lemon.

Finish

  1. Baste the tails frequently and cook for another 3–5 minutes until the internal temperature reaches 140°F.
  2. For optimal results, ensure the butter remains at a gentle simmer, not a violent boil, to maintain a delicate texture.