Mini Lobster Rolls Recipe

Prepare lobster

If you have whole cooked lobster or large cooked pieces, remove meat from shell and chop into rough 1/2-inch pieces. Aim for 1 cup packed chopped lobster after trimming out cartilage and any dark vein. Pat lightly with paper towel to remove excess moisture.

Mix dressing

In a medium mixing bowl combine 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Old Bay seasoning, 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Whisk until smooth.

Combine filling

Add the chopped lobster, 1/4 cup finely diced celery, 2 tablespoons chopped chives and 1 tablespoon chopped parsley (if using) to the dressing. Gently fold with a rubber spatula until evenly coated. Taste and adjust seasoning with a few more drops of lemon or a pinch more salt if needed. Refrigerate while preparing rolls for at least 10 minutes to let flavors meld (can chill up to 2 hours).

Prep and toast rolls

Preheat a skillet or griddle over medium heat. Brush the cut (interior) sides of the 24 mini brioche rolls lightly with the 2 tablespoons melted butter mixed with 1 teaspoon olive oil. Place cut side down on the hot skillet and toast 1-2 minutes until golden brown and slightly crisp. Work in batches if needed. Remove and let cool slightly.

Assemble rolls

Lay out the toasted rolls and place a small bed of finely shredded lettuce or a few microgreens in each roll to absorb any moisture and provide crunch. Using a small spoon or piping bag, portion about 1 tablespoon of the lobster filling into each mini roll (you should get roughly 24 portions from 1 cup lobster mixed with dressing). Gently press the filling so it sits neatly in the roll.

Finish and serve

Lightly dust each assembled mini roll with a pinch of smoked paprika for color and subtle smokiness, if using. Arrange on a platter with lemon wedges alongside. Serve immediately at room temperature — if holding briefly, keep covered in the refrigerator and bring to cool room temperature before serving (do not over-chill or the buttered rolls will lose texture).