Mini Lobster Or Crab Rolls Recipe

Pick & chill

If using whole cooked lobster, pick the meat from the claws and tail and cut into 1/2-inch pieces; if using lump crab, pick through to remove shells. Pat the seafood dry with paper towels and place in a chilled bowl. Keep refrigerated until ready to toss with dressing.

In a small bowl combine 1/2 cup crème fraîche, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped chives, and 1 teaspoon chopped tarragon (or dill). Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon as needed. The dressing should be creamy, bright, and slightly tangy.

Reserve about 1 teaspoon of the dressing for brushing the warm brioche if you prefer a touch of tang on the bread.

Fold the picked seafood gently into the dressing until evenly coated. Do not overmix—keep some texture to the pieces. Cover and chill for no more than 20 minutes; this allows flavors to meld without making the seafood soggy.

Preheat a skillet or griddle over medium heat. Melt 2 tablespoons unsalted butter with 1 teaspoon neutral oil (optional to prevent burning) until foaming. Brush the cut or split sides of the 8 mini brioche rolls with the butter and toast cut-side down on the skillet for 1–2 minutes until golden and slightly crisp. Alternatively, brush with reserved dressing and warm in a 375°F (190°C) oven for 4–5 minutes.

Place a generous tablespoon-plus of the chilled seafood mixture into each warm brioche roll, distributing evenly so each roll has about the same amount. Gently press the filling into the roll without compacting it.

Top each roll with approximately 1/4 teaspoon to 1/2 teaspoon Petrossian Imperial Kaluga caviar (use about 2 tablespoons total across 8 rolls). Position the caviar on top of the filling so it is visible and intact.

Garnish each roll with a few microgreens or a sprinkle of finely sliced chives. Serve immediately with a lemon wedge alongside for a quick squeeze if desired.

Serve the mini rolls immediately while the brioche is warm and the caviar is cool. Keep caviar chilled until the moment of plating—if preparing ahead, keep the filled seafood mixture refrigerated and toast the brioche just before assembly to preserve contrast of warm bread and cool caviar.