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Mini Lobster Rolls 🦞 I am legitimately obsessed with these! They will be a part of my hosting rotation lol.
I always get asked what Za’atar I use and here it is!
If you loved this recipe, check out my Lobster Salad Crispy Potatoes!
Why You’ll Love Mini Lobster Rolls
They are not traditional, but very flavorful. They are slightly spicy, and extremely delicious! I made them for my husband and he was obsessed!
How To Prepare Mini Lobster Rolls
🦞 First, get the meat out of the lobster tail and chop into bite sized pieces. Season with salt and pepper.
🧈 Secondly, preheat a pan for 2 minutes on high. Add in 1 tbsp butter, lower to med high and sauté the lobster tail meat for 1-2 minutes. Add in claw meat and za’atar. Remove from pan.
🌶 Then, add 3 tbsp butter to that same pan with the shallots and Serranos. Sauté 2-3 minutes.
🍋 Add lobster back in. Then, squeeze a touch of lemon and turn heat off.
🌿 Then, add the mayo to a bowl with the zest of 1 lemon, chives, celery, dill, tabasco and lobster mixture.
🍞 Slice 2 opposing sides of the slider buns to create a surface to toast. Then, make a slit down the middle.
🌟 Lastly, spread the remaining butter onto the sides of the slider buns and toast until golden.
Substitutions and Variations
- You can adjust the amount of Serrano and tabasco to your desired level of heat.
- You can use any pepper of your choice instead of Serrano.
- You can use regular mayonnaise instead of Japanese mayo.
- You can use any hot sauce of your choice instead of Tabasco.
Chef Nadia’s Tip
Don’t skip on the za’atar. Trust me… it adds the best flavor.
Similar Recipes
Common Questions
I use Za’atar by Z&Z. Also, which ever one I find at my local Mediterranean market.
Yes of course! You can use regular instead of Japanese mayo.
Yes! You can use any hot sauce of your choice.
Yes, you can use any pepper of your choice instead of Serrano.
Mini Lobster Rolls
Ingredients
- 3-4 oz lobster tails
- 8 oz lobster claw meat
- 1 large shallot, or 2 medium shallots, minced
- 1.5 serrano, 1 minced and 1/2 sliced
- 1.5 tbsp za’atar
- 1 celery rib, finely minced
- 1/3 cup japanese mayo
- 1/4 cup chives
- 1/4 tbsp fresh dill
- 1/4 tsp honey
- Couple squirts of tabasco
- 5 tbsp unsalted butter
- 1 lemon, zest and splash of the juice
- Salt and pepper , to taste
- 12-14 brioche slider buns
Instructions
- First, get the meat out of the lobster tail and chop into bite sized pieces. Season with salt and pepper.
- Secondly, preheat a pan for 2 minutes on high. Add in 1 tbsp butter, lower to med high and sauté the lobster tail meat for 1-2 minutes. Add in claw meat and za’atar. Remove from pan.
- Then, add 3 tbsp butter to that same pan with the shallots and Serranos. Sauté 2-3 minutes.
- Add lobster back in. Then, squeeze a touch of lemon and turn heat off.
- Add the mayo to a bowl with the zest of 1 lemon, chives, celery, dill, tabasco and lobster mixture.
- Slice 2 opposing sides of the slider buns to create a surface to toast. Then, make a slit down the middle.
- Lastly, spread the remaining butter onto the sides of the slider buns and toast until golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
