Lobster Salad Croissant Rolls
Delight in buttery croissants filled with creamy lobster salad featuring fresh lobster, herbs, and tangy seasonings. Perfect for brunch or an elegant lunch.
Equipment
- 1 mixing bowl
- 1 skillet for toasting croissants
- 1 knife for slicing croissants
Ingredients
- 2 cooked lobster tails 200–250 g lobster meat, chopped
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp finely chopped fresh dill or chives
- 1 celery stalk finely diced
- ½ small shallot or red onion minced
- Salt and black pepper to taste
- Pinch of Old Bay seasoning or smoked paprika optional
- 4 fresh buttery croissants mini or regular
- 1 tbsp softened butter for toasting
- Lettuce leaves or baby spinach optional
- Lemon wedges for serving
Instructions
- In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, and chopped herbs.
- Add chopped lobster meat, diced celery, and minced shallot, then gently fold to coat evenly.
- Season with salt, pepper, and optional Old Bay seasoning or smoked paprika.
- Chill the lobster salad for 10–15 minutes if possible to enhance flavor.
- Slice croissants horizontally without cutting all the way through.
- Lightly butter the inside of croissants and toast in a skillet over medium heat for 1–2 minutes until golden.
- Allow croissants to cool slightly before filling.
- Add lettuce or baby spinach leaves inside the croissants if desired.
- Spoon generous amounts of lobster salad into each croissant.
- Serve immediately with fresh lemon wedges.
Notes
- Use cold lobster meat for best texture.
- Keep lobster pieces chunky; avoid overmixing.
- Mini croissants work well for parties.
- Add capers for a briny flavor twist.