📝 About This Recipe
Elevate your next gathering with these luxurious Lobster Sliders, a sophisticated twist on the classic coastal New England lobster roll. Each bite features succulent, chilled Maine lobster tossed in a velvety lemon-chive aioli, nestled inside a pillowy, golden-browned brioche bun. These sliders strike the perfect balance between high-end indulgence and approachable comfort, making them the ultimate showstopper for any seafood lover.
🥗 Ingredients
The Lobster
- 1.5 pounds Cooked Lobster Meat (mixture of claw, knuckle, and tail; cut into 1/2-inch chunks)
- 4 tablespoons Unsalted Butter (melted for brushing the buns)
Lemon-Chive Aioli
- 1/2 cup Mayonnaise (high-quality brand like Hellmann's or Duke's)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Fresh Chives (finely minced)
- 1/4 cup Celery (finely diced for crunch)
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Buns and Garnish
- 12 pieces Brioche Slider Buns (split-top style is preferred)
- 12 leaves Bibb Lettuce (small pieces to fit the sliders)
- 1/4 cup Micro-greens (for an elegant garnish)
- 1 pinch Smoked Paprika (for dusting)
👨🍳 Instructions
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1
If using pre-cooked lobster meat, ensure it is thoroughly patted dry with paper towels to prevent the dressing from becoming watery. If using whole lobsters, steam them for 8-10 minutes, cool in an ice bath, and carefully extract the meat.
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2
Chop the lobster meat into bite-sized 1/2-inch pieces. Keep the claw meat slightly larger if possible for a beautiful visual presentation.
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3
In a medium mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced chives, Old Bay seasoning, salt, and black pepper until smooth.
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4
Fold in the finely diced celery. This provides the essential 'crunch' that defines a classic New England style roll.
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5
Add the lobster meat to the bowl and gently fold it into the aioli using a rubber spatula. Be careful not to break up the delicate lobster chunks. Cover and refrigerate for 20 minutes to allow flavors to meld.
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6
Preheat a large non-stick skillet or griddle over medium heat.
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7
Brush the cut sides (and the outer sides if using split-top) of the brioche slider buns generously with the melted unsalted butter.
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8
Place the buns on the hot skillet and toast for 1-2 minutes per side until they reach a deep golden brown and feel slightly crispy to the touch.
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9
Remove the buns from the heat and allow them to cool slightly so they don't wilt the lettuce immediately.
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10
Place a small leaf of Bibb lettuce on the bottom half of each toasted slider bun. This acts as a barrier to keep the bun from getting soggy.
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11
Using a spoon, generously heap the chilled lobster mixture onto each bun, ensuring every slider gets a piece of the prized claw meat.
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12
Garnish with a sprinkle of micro-greens and a tiny dusting of smoked paprika for color.
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13
Place the top bun at an angle and serve immediately while the bun is warm and the lobster is cool.
💡 Chef's Tips
Don't over-dress the lobster; the meat should be the star, lightly coated rather than swimming in mayo. Always toast your buns with butter; the contrast of the warm, crispy brioche and the cold lobster is the secret to a perfect slider. If you can't find lobster, high-quality lump crab meat or poached shrimp make excellent substitutes. Ensure the celery is diced as finely as possible so it provides texture without overpowering the delicate seafood. For an extra touch of luxury, finish the sliders with a tiny drizzle of warm clarified butter right before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Sauvignon Blanc or a dry Sparkling Rosé. Serve alongside homemade kettle-style potato chips with sea salt and vinegar. A side of tangy, vinegar-based coleslaw provides a refreshing acidity to cut through the buttery brioche. Arrange on a slate platter with lemon wedges and extra sprigs of fresh dill for a professional catering look. Pair with a small cup of creamy New England Clam Chowder for a 'soup and slider' duo.