Name: RH Rooftop Restaurant at RH Columbus MINI LOBSTER OR KING CRAB ROLLS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cups cooked lobster meat or king crab meat, picked into bite-size pieces; 0.5 cups crème fraîche; 1 tbs mayonnaise (preferably neutral-flavored); 1 tsp fresh lemon juice; 1 tbs finely chopped chives; 1 tsp finely chopped fresh tarragon (optional); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 8 units mini brioche hot dog buns or slider brioche rolls; 2 tbs unsalted butter, melted (for toasting); 1 tsp neutral oil (optional, for brushing); 2 tbs Petrossian Imperial Kaluga Caviar; 0.25 cups extra crème fraîche (for dotting); 8 units microgreens or small dill sprigs (optional); 2 units fresh lemon wedges (to serve)

Method

Lobster/Crab Filling

Prepare seafood

If using chilled cooked lobster or king crab, ensure all shells are removed and meat is picked into roughly 1/2-inch pieces. Pat meat dry on paper towels to remove excess moisture so the dressing will adhere.

In a medium bowl, combine 1/2 cup crème fraîche, 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1 tablespoon finely chopped chives and 1 teaspoon chopped tarragon (if using). Stir until smooth and homogenous.

Gently fold the lobster or crab pieces into the crème fraîche mixture until evenly coated. Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper; taste and adjust seasoning as needed. Cover and refrigerate for 15–30 minutes to let flavors meld (do not over-chill — keep just cold).

Brioche Rolls & Assembly

Preheat a large skillet or griddle over medium heat. Split the mini brioche rolls but keep them hinged if possible (or slice through and reserve both halves).

Brush the cut interior sides of the brioche lightly with the melted butter (or a mix of melted butter and 1 teaspoon neutral oil for shine). Place the rolls butter-side down on the hot skillet and toast 45–60 seconds until golden and slightly crisp. Remove and keep warm.

Using a small spoon, mound about 2 tablespoons of the lobster/crab filling into each toasted mini brioche (adjust to preference; the recipe yields ~8 mini rolls). Smooth the top slightly to create a shallow well for caviar.

Garnish & Serve

Using the back of a small spoon or a pipette, place a small dot (about 1/2 teaspoon) of extra crème fraîche on top of each filled roll where you will set the caviar. This provides a cool, slightly tangy contrast and helps the caviar adhere.

Carefully spoon about 1/4 teaspoon (a small mound) Petrossian Imperial Kaluga Caviar onto the crème fraîche dot on each roll. Handle caviar gently to preserve the pearls.

Garnish each roll with a microgreen or tiny dill sprig if desired. Serve immediately with lemon wedges on the side for guests who prefer a light squeeze of lemon. Keep any leftover caviar refrigerated and consume within recommended time on the caviar packaging.

Mini Lobster Or King Crab Rolls Recipe