Lobster Salad Croissant Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from tails and claws and chop into 1/2-inch pieces. If using pre-picked cooked lobster, roughly chop to similar size. Pat dry with paper towels to remove excess moisture.

In a medium bowl combine mayonnaise and Greek yogurt until smooth.

Add lemon juice, Dijon mustard, chopped celery, minced shallot, chives, and tarragon (or dill). Stir to combine.

Fold in the chopped lobster meat gently, taking care not to mash the pieces. Season with celery salt, freshly ground black pepper, and optional hot sauce to taste. Taste and adjust lemon, salt, or pepper as needed.

Cover and chill the lobster salad in the refrigerator for at least 20 minutes to let flavors meld (can chill up to 2 hours).

If toasting croissants: preheat oven to 350°F (175°C) or heat a skillet over medium. Split each croissant horizontally.

Brush the cut sides lightly with softened butter. Place cut-side up on a baking sheet and heat in the oven for 6–8 minutes until warm and lightly crisped, or toast in a skillet 2–3 minutes until golden.

Arrange 2 lettuce leaves on the bottom half of each croissant to provide a moisture barrier and a bit of crunch.

Spoon approximately 3 ounces (about 3/4 cup) of chilled lobster salad onto the lettuce-lined bottom croissant halves, mounding slightly but not overfilling.

Close with the top croissant half, press gently, and serve immediately with a lemon wedge alongside to squeeze over the lobster if desired.

Fries (if chosen)

For frozen fries: bake or fry according to package directions until golden and crispy. Transfer to a bowl, season with salt while hot, and serve next to the croissant. For hand-cut fries: par-cook in oil at 325°F (160°C) until soft, drain, then increase oil to 375°F (190°C) and finish frying until crisp and golden; drain and season.

Mixed Greens (if chosen)

In a small bowl whisk together olive oil, red wine vinegar (or lemon juice), salt, and pepper. Toss dressing with mixed greens just before serving and place a small portion alongside the croissant.