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Ingredients
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Lobster filling
Yuzu-citrus aioli
Assembly & garnish
Method
Yuzu-citrus aioli
Combine aioli
In a medium bowl, whisk together 1 cup mayonnaise, 2 tbsp yuzu juice, 1 tsp lemon juice, 1 tsp grated lemon zest, 1 tsp grated orange zest, 1 tsp Dijon mustard, 1 grated garlic clove, 1 tsp honey, 1 tsp sea salt and 1/4 tsp white pepper until smooth and homogenous.
Taste and adjust acidity and seasoning: add up to 1/2 tsp more yuzu or lemon if you want brighter citrus, or a pinch more salt if needed. Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).
Lobster filling
If your lobster meat is cold from refrigeration, let it sit 10 minutes at room temperature while you prepare other components. Pat dry with paper towels if very moist.
In a bowl, combine the chopped lobster (12 oz), finely diced celery (1 stalk), and very finely minced shallot (1 small).
Add 2 tbsp of the chilled yuzu-citrus aioli to the lobster mixture and gently fold to coat. You want the lobster pieces lightly dressed — not swimming in sauce. Reserve remaining aioli for spreading in buns.
Fold in 2 tbsp chopped parsley, 1 tsp lemon zest, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning; add a touch more aioli or salt if needed. Keep chilled until assembly.
Toast rolls & assembly
Place rolls cut-side down on the hot skillet and toast for 1–2 minutes until golden and crisp. Remove and keep warm.
Spread about 1 tsp of the reserved yuzu-citrus aioli on the bottom interior of each toasted roll. This adds moisture and a citrus lift.
Portion roughly 1.5 oz (by weight) to 2 oz of dressed lobster into each roll — about a heaping tablespoon per mini roll — ensuring pieces remain intact for texture. Gently mound the lobster in the center of each bun.
Top each lobster portion with a small pinch of microgreens or baby watercress (about 1 tbsp per roll) and a light sprinkle of smoked flaky salt (a pinch, ~1/8 tsp). Finish with a tiny dusting of extra yuzu zest or a single thin chive, if using.
Serve immediately while buns are warm and lobster is cool-to-lukewarm. Provide extra aioli on the side for guests who want more citrus punch.