Mini Lobster Roll Sliders with Lemon-Dill Butter

How to Make Mini Lobster Roll Sliders with Lemon-Dill Butter

1. 1

   Step 1: Make the lobster filling

   In a roomy bowl gently fold together the chopped lobster, mayonnaise, finely diced celery, the juice from the lemon (about 1 tablespoon), chopped chives, and half the salt and a few grinds of black pepper. Taste and adjust seasoning — the filling should be bright and slightly tangy. Keep chilled while you make the butter and toast the buns.

   For this step

   • 1 lbCooked lobster meat, roughly chopped
   • 1/3 cupMayonnaise
   • 1/4 cupCelery, finely diced
   • 1 countFresh lemon (zest + about 1 tbsp juice)
   • 2 tbspFresh chives, chopped
   • 1 tspKosher salt & freshly ground black pepper
   
2. 2

   Step 2: Whip up the lemon-dill butter

   Melt the butter in a small saucepan over low heat. Stir in the finely chopped dill and the lemon zest. Add a small pinch of salt, remove from the heat, and keep the butter warm so it stays spreadable.

   For this step

   • 4 tbspUnsalted butter (for lemon-dill butter and toasting)
   • 2 tbspFresh dill, finely chopped
   
3. 3

   Step 3: Toast the mini buns

   Split the brioche buns and brush the cut sides generously with the lemon-dill butter. Heat a large nonstick skillet over medium and toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes. Alternatively, broil cut-side up for 1–2 minutes, watching carefully to avoid burning.

   For this step

   • 12 countMini brioche slider buns
   
4. 4

   Step 4: Assemble the sliders

   Pile a generous spoonful of lobster filling into each toasted bottom bun (about 2 tablespoons per slider). Brush the top bun with a little more lemon-dill butter and set it on top. Garnish each slider with microgreens or extra dill and a light sprinkle of chopped chives. Add a tiny squeeze of lemon on individual sliders if desired.

   For this step

   • 1/4 cupMicrogreens or extra dill for garnish
   
5. 5

   Step 5: Serve and enjoy

   Arrange the sliders on a platter with extra lemon wedges and napkins — they’re built for passing around. The filling can be made a few hours ahead (keep chilled); toast and assemble right before serving for best texture.
   

1. In a roomy bowl gently fold together the chopped lobster, mayonnaise, finely diced celery, the juice from the lemon (about 1 tablespoon), chopped chives, and half the salt and a few grinds of black pepper. Taste and adjust seasoning — the filling should be bright and slightly tangy. Keep chilled while you make the butter and toast the buns.
2. Melt the butter in a small saucepan over low heat. Stir in the finely chopped dill and the lemon zest. Add a small pinch of salt, remove from the heat, and keep the butter warm so it stays spreadable.
3. Split the brioche buns and brush the cut sides generously with the lemon-dill butter. Heat a large nonstick skillet over medium and toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes. Alternatively, broil cut-side up for 1–2 minutes, watching carefully to avoid burning.
4. Pile a generous spoonful of lobster filling into each toasted bottom bun (about 2 tablespoons per slider). Brush the top bun with a little more lemon-dill butter and set it on top. Garnish each slider with microgreens or extra dill and a light sprinkle of chopped chives. Add a tiny squeeze of lemon on individual sliders if desired.
5. Arrange the sliders on a platter with extra lemon wedges and napkins — they’re built for passing around. The filling can be made a few hours ahead (keep chilled); toast and assemble right before serving for best texture.