📝 About This Recipe
Experience a luxurious taste of the Maine coastline with these elegant, bite-sized lobster roll sliders. We've elevated the classic seaside staple by tossing succulent chunks of fresh lobster in a delicate lemon-chive aioli and serving them on buttery, toasted brioche buns. These sliders offer the perfect balance of rich seafood sweetness and bright citrus notes, making them the ultimate sophisticated snack for any gathering.
🥗 Ingredients
The Lobster
- 1.5 pounds Cooked Lobster Meat (mixture of claw, knuckle, and tail; cut into 1/2-inch chunks)
- 2 tablespoons Unsalted Butter (melted)
The Dressing
- 1/3 cups Mayonnaise (high-quality, like Hellman's or Duke's)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 cups Celery (very finely diced for crunch)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Fresh Tarragon (finely chopped)
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Kosher Salt and Black Pepper (or to taste)
The Buns & Assembly
- 12 pieces Brioche Slider Buns (split-top style preferred)
- 3 tablespoons Unsalted Butter (softened for toasting)
- 12 small leaves Bibb Lettuce (washed and dried)
- 1 pinch Smoked Paprika (for garnish)
👨🍳 Instructions
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1
If using whole cooked lobsters, carefully remove the meat from the shells, ensuring all cartilage is removed from the claws. Pat the lobster meat very dry with paper towels to prevent a watery dressing.
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2
Cut the lobster meat into uniform 1/2-inch bite-sized chunks. Place the meat in a medium bowl and drizzle with 2 tablespoons of melted butter, tossing gently to coat. Set aside.
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3
In a separate large mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, Old Bay seasoning, and a pinch of black pepper until smooth.
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4
Fold the finely diced celery, minced chives, and chopped tarragon into the mayonnaise mixture until well combined.
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5
Add the buttered lobster meat to the dressing bowl. Using a rubber spatula, gently fold the meat into the dressing until every piece is lightly coated. Taste and add salt only if necessary.
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6
Cover the lobster salad with plastic wrap and refrigerate for at least 15-30 minutes. This allows the flavors to meld and the dressing to chill.
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7
While the lobster chills, prepare your slider buns. Generously butter the cut sides (or the outer sides if using split-top buns) of the brioche rolls.
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8
Heat a large non-stick skillet or griddle over medium heat. Place the buns butter-side down and toast for 1-2 minutes until golden brown and crispy.
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9
Remove the buns from the heat. Open them slightly and place a small piece of Bibb lettuce inside each bun; this acts as a moisture barrier to keep the bread from getting soggy.
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10
Divide the chilled lobster mixture evenly among the 12 buns, heaping it generously into the center of each.
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11
Garnish the tops with an extra sprinkle of fresh chives and a tiny dusting of smoked paprika for color.
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12
Serve immediately while the buns are still warm and the lobster is refreshingly cool.
💡 Chef's Tips
Always pat your lobster meat dry; excess moisture is the enemy of a creamy lobster roll. Don't over-mix the lobster; you want to keep those beautiful chunks intact rather than shredding them. If you can't find brioche, high-quality potato rolls are an excellent, soft substitute. For an 'extra' touch, lightly warm the lobster in a pan with butter before mixing if you prefer a 'Connecticut-style' warm slider. Avoid over-dressing the meat; the lobster should be the star, not the mayonnaise.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Rosé. Serve alongside kettle-cooked sea salt potato chips for a classic crunch. A side of vinegar-based coleslaw provides a bright acidity that cuts through the rich butter. Offer extra lemon wedges on the side for those who like an extra citrus punch. Arrange on a wooden board with small pickles (cornichons) for a beautiful appetizer presentation.