Mini Lobster Rolls Recipe

Prep lobster & shrimp

If lobster and shrimp are not already cooked, poach lobster tails and shrimp in simmering salted water until opaque (lobster ~4–6 minutes, shrimp 2–3 minutes). Cool, then pick meat from lobster shells and chop into roughly 1/2-inch pieces. Halve or chop shrimp to match lobster size. Pat the seafood dry with paper towels to avoid a watery filling.

In a medium mixing bowl combine the chopped lobster and shrimp with the diced celery, minced shallot and chopped chives. Toss gently to distribute.

In a small bowl whisk together the mayonnaise, lemon juice, Dijon mustard, hot sauce (if using), sea salt and black pepper until smooth. Taste and adjust seasoning — it should be bright but not overpoweringly lemony.

Fold the dressing into the seafood mixture gently so pieces remain intact. Chill the filling in the refrigerator for at least 15 minutes to let flavors marry (you can refrigerate up to 2 hours).

Heat a large skillet (nonstick or cast iron) over medium heat. Add the tablespoon of olive oil or a small pat of butter and warm briefly.

Spread about 1/2 teaspoon softened butter on the cut sides of each mini brioche bun. Place buns cut-side down in the skillet and toast until golden brown, 60–90 seconds, pressing gently with a spatula for even contact. Work in batches if necessary. Remove and keep warm.

Taste the chilled lobster-shrimp filling once more and adjust salt, pepper or lemon if needed. Spoon approximately 2 to 3 tablespoons of the filling into each toasted mini brioche bun, mounding slightly without overstuffing. For 8 buns, expect roughly 1/4 cup filling per roll; adjust to preference.

Garnish each mini roll with a sprinkle of chopped parsley or microgreens and serve immediately with lemon wedges on the side.

Optional: For a warm variation, briefly return assembled rolls to the skillet (low heat) for 30–45 seconds to warm through, taking care not to melt the mayo or make the buns soggy.