Elegant yet simple, these mini rolls showcase sweet lobster meat in a creamy dressing, tucked into buttery brioche buns — small in size, big on flavor.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Lobster Salad
1 lb cooked lobster meat, chopped into bite-size chunks (claw, knuckle, and tail meat preferred)
3 tbsp mayonnaise
1 tbsp lemon juice, freshly squeezed
1 tsp lemon zest
1 tbsp finely chopped celery (optional)
1 tbsp chopped fresh chives or tarragon
½ tsp Dijon mustard (optional, for a slight tang)
Salt & pepper, to taste
Optional: A touch of melted butter to drizzle over before serving
For Assembly
12 mini brioche buns, split (or small slider buns, potato rolls, or top-split hot dog buns cut down)
2 tbsp butter, melted (for brushing/toasting)
Optional garnish: extra chives, microgreens, or a leaf of Boston lettuce
Prepare the Lobster Salad
1
If using freshly cooked lobster, cool completely and chop into ½–1 inch chunks .
In a bowl, gently combine:
Lobster meat
Mayonnaise
Lemon juice & zest
Celery (if using)
Chives or herbs
Dijon (optional)
Salt & pepper
Mix just until combined — do not overmix.
You want the lobster to be the star, not drowned in dressing.
Chill for 20–30 minutes if time allows (helps flavors meld).
Prep the Brioche Buns
2
Slice buns if not already split (leave one edge connected if possible).
Lightly brush cut sides with melted butter .
Toast buns cut-side down on a skillet until golden and warm, about 1–2 minutes.
Assemble the Rolls
3
Spoon about 2–3 tablespoons of lobster filling into each bun.
Optional: Add a small piece of lettuce to the bottom for texture.
Garnish with a few chopped chives or microgreens .
Serve immediately with lemon wedges on the side.
Variations
4
Add Old Bay seasoning or paprika for a spiced twist.
Swap mayo for crème fraîche , Greek yogurt , or a blend.
Add a dab of garlic butter or drizzle of hot honey for a flavor surprise.
Not into mayo? Try a butter-based warm lobster roll instead — toss warm lobster in melted butter, pile into buns, and serve hot.
Pairing Suggestions
5
Wine: Sparkling wine, dry rosé, or crisp Sauvignon Blanc
Beer: Lager, Kölsch, or wheat ale
Cocktail: Classic gin & tonic, citrusy Paloma, or cucumber vodka spritz
Non-alcoholic: Lemon-mint spritzer or cucumber basil soda
Ingredients For the Lobster Salad
1 lb cooked lobster meat, chopped into bite-size chunks (claw, knuckle, and tail meat preferred)
3 tbsp mayonnaise
1 tbsp lemon juice, freshly squeezed
1 tsp lemon zest
1 tbsp finely chopped celery (optional)
1 tbsp chopped fresh chives or tarragon
½ tsp Dijon mustard (optional, for a slight tang)
Salt & pepper, to taste
Optional: A touch of melted butter to drizzle over before serving
For Assembly
12 mini brioche buns, split (or small slider buns, potato rolls, or top-split hot dog buns cut down)
2 tbsp butter, melted (for brushing/toasting)
Optional garnish: extra chives, microgreens, or a leaf of Boston lettuce
Directions Prepare the Lobster Salad
1
If using freshly cooked lobster, cool completely and chop into ½–1 inch chunks .
In a bowl, gently combine:
Lobster meat
Mayonnaise
Lemon juice & zest
Celery (if using)
Chives or herbs
Dijon (optional)
Salt & pepper
Mix just until combined — do not overmix.
You want the lobster to be the star, not drowned in dressing.
Chill for 20–30 minutes if time allows (helps flavors meld).
Prep the Brioche Buns
2
Slice buns if not already split (leave one edge connected if possible).
Lightly brush cut sides with melted butter .
Toast buns cut-side down on a skillet until golden and warm, about 1–2 minutes.
Assemble the Rolls
3
Spoon about 2–3 tablespoons of lobster filling into each bun.
Optional: Add a small piece of lettuce to the bottom for texture.
Garnish with a few chopped chives or microgreens .
Serve immediately with lemon wedges on the side.
Variations
4
Add Old Bay seasoning or paprika for a spiced twist.
Swap mayo for crème fraîche , Greek yogurt , or a blend.
Add a dab of garlic butter or drizzle of hot honey for a flavor surprise.
Not into mayo? Try a butter-based warm lobster roll instead — toss warm lobster in melted butter, pile into buns, and serve hot.
Pairing Suggestions
5
Wine: Sparkling wine, dry rosé, or crisp Sauvignon Blanc
Beer: Lager, Kölsch, or wheat ale
Cocktail: Classic gin & tonic, citrusy Paloma, or cucumber vodka spritz
Non-alcoholic: Lemon-mint spritzer or cucumber basil soda
Mini Lobster Rolls on Brioche Buns
