Lobster Roll Sliders Recipe
Fresh chunks of Maine Lobster seared in clarified butter then tossed with tarragon, lemon juice, sea salt, white pepper, and mayo. Chilled and then spooned over butter toasted brioche slider buns.
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Ingredients
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Lobster Filling
Buns & Topping
Method
Lobster Filling
Prepare lobster
If lobster is cooked and chilled, pat dry with paper towels and cut into 1/2- to 3/4-inch chunky pieces. If you have whole claws and tail, remove meat and cut into chunks. Keep chilled.
Clarify butter (quick method)
In a small saucepan over low heat, melt 3 tablespoons unsalted butter gently until milk solids separate and sink. Skim any foam and use the clear yellow butterfat for searing. Alternatively, simply melt and use with care on medium-low heat.
Sear lobster
Heat a nonstick or stainless skillet over medium-high heat until hot. Add clarified butter and swirl to coat. Add lobster chunks in a single layer (work in two batches if needed). Sear 30–45 seconds per side — aim for light golden edges without overcooking. Remove immediately to a plate to cool briefly.
Combine dressing
In a medium mixing bowl set over a larger bowl of ice (or with the smaller bowl chilled), whisk together 1 cup mayonnaise, 2 tablespoons lemon juice, 2 teaspoons minced shallot, 1 teaspoon lemon zest (if using), 2 tablespoons chopped tarragon, 1 teaspoon sea salt, and 1 teaspoon white pepper until smooth and emulsified. Taste and adjust salt or lemon as desired.
Finish lobster salad
Gently fold the cooled seared lobster chunks and 2 tablespoons finely diced celery (if using) into the mayonnaise mixture until evenly coated. Cover the bowl and chill in the refrigerator for 30–45 minutes to let flavors meld and to firm the filling for easy spooning.
Buns & Assembly
Prep buns
Split the brioche slider buns horizontally. Brush the cut sides lightly with the 3 tablespoons melted unsalted butter.
Toast buns
Heat a large skillet or griddle over medium heat. Place buttered cut sides down and toast until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes monitoring closely. Remove and keep warm.
Assemble sliders
Spoon generous portions (about 2 tablespoons each) of the chilled lobster salad onto the bottom half of each toasted brioche bun. Mound the lobster slightly over the edges for an attractive presentation. Top with the bun crowns.