Mini Lobster Rolls Recipe

Prepare lobster meat

If using whole cooked lobster, remove meat from tails and claws and chop into 3/4-inch pieces to yield about 12 oz. If using pre-picked cooked lobster, roughly chop any large chunks to similar size. Pat lightly with paper towel to remove excess moisture.

Finely dice the celery (about 1/8-inch dice) and finely chop the chives (or scallion if using).

In a medium bowl combine mayonnaise (4 tbsp), lemon juice (1 tbsp), Dijon mustard (1 tsp), and a pinch of sea salt. Whisk until smooth.

Gently fold the lobster, diced celery, chives, and optional scallion into the mayo mixture until everything is evenly coated. Taste and adjust seasoning with additional salt (to taste) and 6 turns of black pepper. If desired, add a touch more lemon for brightness. Refrigerate the filling while you prepare the buns (10–15 minutes) to allow flavors to meld.

Melt the unsalted butter (4 tbsp) in a small skillet over medium heat or in a microwave-safe bowl. Stir in the chopped parsley and optional paprika.

Using a small knife, make sure each mini bun is split top-to-bottom if not already. Brush the cut interior and exterior tops lightly with the melted butter mixture.

Heat a large skillet or griddle over medium heat. Place the buttered buns, cut-side down, and toast until the cut sides are golden brown and slightly crisp, about 1–2 minutes. Flip and toast the outsides briefly if you like a little extra color (30–45 seconds). Remove and keep warm.

Place a small lettuce leaf into the base of each toasted mini bun to keep it from getting soggy and to add crunch.

Spoon approximately 1 oz (by weight) to 1.25 oz of the lobster filling into each mini bun so that the recipe yields about 12 mini lobster rolls. Gently mound the filling without packing it down — you want the lobster pieces to remain distinct.

Garnish each roll with a light sprinkle of chopped parsley and a tiny pinch of paprika if using. Serve immediately with lemon wedges on the side for squeezing over the lobster.

Serve the mini lobster rolls with lettuce leaves and potato chips or fries. Leftover filling can be refrigerated in an airtight container for up to 2 days.