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Mini Lobster Rolls on Brioche Buns

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American
Servings 410 servings
Calories 300 kcal

Ingredients
  

  • For the Lobster Filling:
  • 450 g (1 lb) cooked lobster meat (tail and claw, roughly chopped)
  • 2 tablespoons mayonnaise (adjust to taste)
  • 1 teaspoon Dijon mustard (optional, for tang)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon finely chopped celery
  • 1 tablespoon chopped fresh chives or parsley
  • Salt and freshly ground black pepper — to taste
  • 1 tablespoon unsalted butter (for warming lobster if serving hot)
  • For the Brioche Buns:
  • 8–10 mini brioche slider buns (split, but not fully separated)
  • 2 tablespoons melted butter, for brushing
  • Optional: 1 garlic clove, minced (for garlic butter version)
  • Optional Add-Ins:
  • A few dashes of hot sauce (for a spicy kick)
  • 1 teaspoon Old Bay seasoning (for authentic New England flavor)
  • ½ teaspoon crushed red pepper flakes (optional)

Instructions
 

  • Step 1: Prepare the Lobster Meat : If using whole cooked lobster, remove the meat from claws, tail, and knuckles. Chop the lobster into bite-sized chunks. Avoid over-chopping — you want texture. Pat dry with a paper towel to remove excess moisture.
  • Step 2: Make the Lobster Salad (Cold Version – Maine Style) : In a mixing bowl, whisk together mayonnaise, lemon juice, lemon zest, celery, and Dijon mustard (if using). Gently fold in the lobster meat until evenly coated. Season with salt, pepper, and chives. Cover and refrigerate for 10–15 minutes to let the flavors meld.
  • Step 3: Warm Lobster Filling (Hot Buttered Version – Connecticut Style) : Melt 1 tablespoon butter in a skillet over low heat. Add the lobster meat and toss gently until just warmed through (about 1–2 minutes). Add a squeeze of lemon juice and a pinch of salt. Do not overcook — the lobster should remain tender and moist.
  • Step 4: Prepare the Brioche Buns : Preheat a skillet or griddle over medium heat. Brush the inside and outside of each brioche bun with melted butter. Toast the buns for about 1 minute per side, until golden brown and slightly crisp. Keep warm while preparing the filling.
  • Step 5: Assemble the Mini Lobster Rolls : For cold rolls, spoon chilled lobster salad into each toasted brioche bun. For warm rolls, fill buns with buttery lobster directly from the skillet. Garnish with fresh chives, a sprinkle of lemon zest, or paprika for color. Serve immediately — warm and buttery, or cool and refreshing.