Mini Lobster Rolls Recipe

Prepare and toast rolls

Split the 12 sweet slider rolls horizontally, keeping bases and tops intact. In a small skillet over medium heat, melt 3 tablespoons unsalted butter with 1 teaspoon olive oil until fragrant and slightly foaming (about 1–2 minutes). Remove from heat and stir in 1/4 teaspoon coarse sea salt. Brush the cut sides of the roll bases and tops lightly with the butter mixture.

Heat a large nonstick skillet or griddle over medium heat. Place the buttered cut sides down on the skillet and toast until golden brown and crisp, about 1–2 minutes. If you prefer, toast under a broiler on a sheet pan for 1–2 minutes watching closely. Remove toasted rolls and set aside, cut sides up.

Reserve the remaining melted butter for a light brush on assembled rolls (use the additional 1 tablespoon melted butter listed in Assembly & Garnish if needed).

Combine dressing

In a medium bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt or crème fraîche, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest and 1/4 teaspoon Dijon mustard until smooth.

Add aromatics and season

Stir in 2 tablespoons finely chopped celery, 1 tablespoon chopped chives, 1 tablespoon chopped parsley and 1 teaspoon chopped capers (if using). Add a dash of hot sauce if you like a bit of heat. Season the dressing with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as desired.

Fold in lobster

Gently fold 1 1/4 cups chopped cooked lobster meat into the dressing mixture until evenly coated, taking care not to break up large chunks. Chill the lobster salad in the refrigerator for at least 20 minutes to let flavors meld and to keep the salad cold for assembly.

Portion lobster onto rolls

Lay toasted roll bases cut side up. Arrange small sprigs of watercress on the base of each roll (about 1–2 teaspoons per roll). Using a spoon, mound roughly 2 heaping tablespoons of chilled lobster salad onto each roll base (this recipe yields about 12 mini rolls). Place the toasted roll tops slightly askew or on top to serve.

Finish

Lightly brush the outside tops of the rolls with the reserved melted butter (about 1 tablespoon). Sprinkle a little extra chopped chives or parsley over the lobster for color if desired. Serve immediately with lemon wedges on the side for squeezing over the lobster.

Make-ahead & holding note: Lobster salad can be made up to 24 hours ahead and kept chilled. Toast rolls just before service to keep them crisp. If assembling more than 30 minutes ahead, keep assembled mini rolls refrigerated on a single layer and bring to cool room temperature briefly before serving to retain buttered crispness.