Print Options:

Mini Lobster Rolls on Brioche Buns

Yields6 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Mini Lobster Rolls on Brioche Buns

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
Prepare the Lobster Salad
1

  1. If using freshly cooked lobster, cool completely and chop into ½–1 inch chunks.

  2. In a bowl, gently combine:

    • Lobster meat

    • Mayonnaise

    • Lemon juice & zest

    • Celery (if using)

    • Chives or herbs

    • Dijon (optional)

    • Salt & pepper

  3. Mix just until combined — do not overmix.

    You want the lobster to be the star, not drowned in dressing.

  4. Chill for 20–30 minutes if time allows (helps flavors meld).

Prep the Brioche Buns
2

  1. Slice buns if not already split (leave one edge connected if possible).

  2. Lightly brush cut sides with melted butter.

  3. Toast buns cut-side down on a skillet until golden and warm, about 1–2 minutes.

Assemble the Rolls
3

  1. Spoon about 2–3 tablespoons of lobster filling into each bun.

  2. Optional: Add a small piece of lettuce to the bottom for texture.

  3. Garnish with a few chopped chives or microgreens.

  4. 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

Nutrition Facts

6 servings

Serving size