Maine Lobster Bites Recipe

Prepare lobster

If lobster is refrigerated whole or in large chunks, chop into roughly 1/2" pieces so bites are easy to eat. Gently pat the lobster meat dry with paper towel to remove excess moisture.

In a medium bowl combine chopped lobster, optional crabmeat, finely diced celery, minced shallot, chopped chives, lemon zest and lemon juice.

Add 2 tablespoons mayonnaise, kosher salt and freshly ground black pepper. Fold gently until evenly combined—avoid overmixing to keep chunks intact. Taste and adjust salt or lemon as needed. Cover and refrigerate while you prepare the rest (15–30 minutes).

Prepare vegetables: slice cucumber into 1/4" rounds (or hollow small cucumber cups with a melon baller), thinly slice radishes, and julienne red bell pepper. Place microgreens or baby arugula in a small bowl and lightly toss with 1/4 teaspoon sea salt to dress.

Pat cucumber slices dry with paper towel so aioli does not slide off. Arrange vegetables on a platter or reserve for assembly.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon Sriracha, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic and 1/4 teaspoon toasted sesame oil (if using).

Season with 1/8 teaspoon salt. If mixture is too thick for piping or drizzling, whisk in up to 1 teaspoon water to reach a smooth, pipeable consistency. Transfer aioli to a squeeze bottle or piping bag for neat assembly.

Place a cucumber round on your work surface. Pipe or spoon about 1 to 1 1/2 teaspoons of sriracha aioli onto the cucumber to create a base layer.

Top the aioli with a small spoonful (about 1 tablespoon) of the lobster mixture, gently pressing so it adheres but keeping the texture chunky.

Nestle a few slices of radish and one thin julienne of red pepper into the lobster for color and crunch, and add a small tuft of microgreens on top.

Finely snip chives over each bite and sprinkle a few toasted sesame seeds if using. Arrange assembled bites on a platter and serve immediately with lemon wedges alongside.

Note: If not serving right away, keep components chilled separately and assemble within 30 minutes of serving to preserve crispness of vegetables.