With spring finally here, and summer right around the corner, what better way to celebrate the start of warmer weather than with a delicious lobster roll? Vince Young Steakhouse, the only locally owned and operated prime steakhouse in Austin, has your lobster roll needs covered. Chef Phillip Brown’s Lobster Rolls are a Vince Young Steakhouse customer favorite, and would be the perfect addition to any springtime get-together.

Lobster Rolls

Chef Phillip Brown | Austin, TX


1 lb. lobster meat

1 lb. unsalted butter

16 mini hotdog style buns, lightly toasted

2 egg yolks

Juice of ½ a lemon

1 clove of garlic, minced

Canola oil

2 Tbsp. tarragon

1 head Boston lettuce


Poach lobster meat in the unsalted, melted butter for 4 minutes; remove the mixture from heat and immediately strain the lobster; place in refrigerator to chill while making aioli.

For tarragon aioli, place garlic, egg yolks and lemon juice in a bowl; begin to whisk slowly, add canola oil until you have reached the consistency of mayonnaise; once the mixture is thick stir in tarragon.

In a separate bowl combine chilled lobster meat and aioli and fold into one another.

Place a small amount of lettuce in each bun and add a good amount of the lobster mixture to fill; plate and serve.


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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