Ingredients:

  • 8 oz cooked lobster meat, chopped into bite-sized pieces
  • 3 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh chives, finely minced
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 6 mini brioche slider buns, split top or side
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped
  • 1 small lemon, cut into wedges

Instructions:

  1. In a medium mixing bowl, combine the chopped lobster meat, mayonnaise, lemon juice, minced chives, smoked paprika, salt, and pepper. Gently fold the ingredients together using a silicone spatula until the meat is lightly coated.
  2. Cover the lobster mixture and refrigerate for at least 10 minutes to allow the flavors to marry and ensure the filling remains chilled.
  3. Place a skillet over medium heat. Use a pastry brush to apply melted butter generously to the interior sides of each mini brioche bun.
  4. Place the buns butter-side down in the hot skillet and toast for 2–3 minutes without moving them, until the edges are mahogany-colored and crispy.
  5. Remove the buns from the heat and let them sit for 60 seconds to firm up.
  6. Spoon a generous portion of the chilled lobster mixture into each toasted bun, piling the meat slightly higher in the center.
  7. Sprinkle with a pinch of fresh parsley and serve immediately with a lemon wedge on the side.