Lesch's Lobster Bites Recipe

Prepare lobster filling

If using pre-cooked lobster, pat meat dry with paper towels and roughly chop into 1/2-inch pieces until you have 1 cup. Set aside.

In a small skillet over medium heat, melt 2 tbs unsalted butter. Add the finely minced shallot and sauté 1–2 minutes until translucent but not browned. Add the minced garlic and cook 20–30 seconds until fragrant.

Remove skillet from heat and stir in lemon zest, lemon juice, mayonnaise, Dijon mustard, and 2 tbs chopped chives. Mix until combined and slightly glossy.

Fold the chopped lobster meat into the warm shallot mixture gently so pieces remain intact. Season with kosher salt and freshly ground black pepper to taste (about 1 tsp each), and 2 dashes of hot sauce if using. Taste and adjust seasoning. Cover and refrigerate for 10–15 minutes to let flavors meld (or keep slightly warm if serving immediately).

Preheat oven to 375°F (190°C). Arrange mini brioche buns (or puff pastry rounds) on a baking sheet lined with parchment. If using brioche, halve buns and brush cut sides lightly with olive oil or melted butter. If using puff pastry rounds, brush tops with butter and sprinkle the optional 1 tbs panko breadcrumbs for extra crunch.

Toast in the preheated oven 5–8 minutes until edges are golden and crisp (puff pastry may puff and brown in 10–12 minutes). Remove and let cool slightly.

Assemble bites: Place a small bed of microgreens or baby arugula on each split mini bun or pastry round to give texture and a peppery note. Spoon about 1 heaping tablespoon of the lobster filling onto each, pressing lightly so it sits neatly.

Finish: Lightly dust each bite with smoked paprika if desired, scatter remaining chives on top, and serve immediately with lemon wedges for squeezing.

Leftovers: Store lobster filling separately in an airtight container in the refrigerator up to 2 days. Assemble just before serving to keep shells crisp.