Part of the makeover to the classic lobster roll included a slight upgrade – homemade brioche buns take the place of white bread. Making homemade brioche requires a sort of foresight and patience that I usually don’t possess, but my efforts were rewarded – I can’t imagine a better vessel for the sweet Dungeness crab.
Follow Fleur de sel
Get in touchYou can email Lindsay here.
The Fine PrintUnless otherwise specified, all content, recipes and photographs on this site were created by Lindsay for Fleur de Sel.
I do my absolute best to link back to photos found from other sources, both via click-throughs and image credit listings. Feel free to use photos and recipes from this site, but please link back to this blog as your source.
- site design by vivaleur