Save Lobster Roll Sliders with Lemon-Herb Aioli are my go-to for a show-stopper appetizer at any holiday gathering. The sweet, tender lobster gets uplifted with a fresh lemon-herb aioli and finds its home in a warm, buttery slider bun. These sliders truly capture the feel of the New England coast, turning a special occasion into an edible celebration.
I made these first for a summer family get together, and now everyone expects them whenever we celebrate something special. There is nothing quite like the look of delight when someone bites into these mini lobster rolls.
Ingredients
- Lobster meat cooked and chopped: This is the heart of the dish so look for the freshest lobster you can find If using frozen make sure it is well thawed and patted dry
- Mayonnaise: Adds creaminess and body to both the filling and the aioli Choose a good quality mayo for best results
- Plain Greek yogurt: Lighter tangy twist to balance richness Go for full fat if you want the creamiest flavor
- Fresh lemon juice and zest: Brightens the lobster filling Sharpens flavors and cuts through the richness Freshly squeezed is best
- Fresh chives and tarragon or dill: Finely chopped These herbs add that classic lobster roll touch Go for fresh over dried for a nicer punch
- Celery seed: Offers a subtle earthy note Buy a small fresh jar to keep flavors alive
- Salt and black pepper: Season each layer carefully for a well rounded taste
- Garlic: Adds gentle heat and depth to the aioli Use fresh garlic for best results
- Dijon mustard: Helps tie the aioli together and provides gentle heat and tang
- Fresh parsley: Used in aioli and as garnish Be sure it looks vibrant and crisp
- Slider buns: Potato or brioche are ideal Look for soft buns that toast well without crumbling
- Unsalted butter: Added richness and toasting factor Choose unsalted so you control flavor
- Lemon wedges: For a final citrus hit Serve with each slider for extra zip
Instructions
- Prepare the Aioli:
- In a small bowl whisk together the mayonnaise minced garlic lemon juice Dijon mustard parsley lemon zest salt and pepper Spend a good minute mixing so the sauce becomes fluffy and well combined Cover and refrigerate while you work on the rest
- Make the Lobster Filling:
- Combine the chopped lobster meat mayonnaise Greek yogurt lemon juice lemon zest chives tarragon or dill celery seed salt and pepper in a mixing bowl Gently toss everything together with a spatula Be careful not to break up the lobster chunks Chill if not using right away to keep it super fresh
- Toast the Buns:
- Brush the split sides of each slider bun with melted butter Warm your skillet over medium heat or use a broiler if you want a crispier result Toast each bun open side down until the surface turns golden and crisp usually one to two minutes Watch closely so they do not burn
- Assemble the Sliders:
- Spread a layer of the reserved lemon herb aioli onto both halves of each bun Spoon a generous helping of lobster filling onto the bottom buns Top with the remaining buns and press down gently
- Garnish and Serve:
- Sprinkle the assembled sliders with chopped fresh parsley Arrange on a platter and add lemon wedges on the side Squeeze extra juice over the sliders just before eating for max brightness
Save My favorite part has to be using fresh tarragon in the filling its slightly aniseed flavor lifts the lobster so much One year my daughter helped make the aioli for the first time and now she insists it is her job at every party
Storage Tips
Refrigerate lobster filling and aioli separately in airtight containers for up to twenty four hours before use Assembled sliders should be eaten within two hours as the buns get soggy over time Leftover buns can be wrapped and thawed in a low oven to perk them up
Ingredient Substitutions
Imitation crab can work in a pinch though you lose that real lobster sweetness For the dairy avoid yogurt and swap with extra mayo or a little sour cream if needed If you need a nut free or lighter bun use a plain dinner roll or even a mini lettuce cup
Serving Suggestions
Great as a main dish with a fresh green salad on the side Perfect with kettle chips or homemade old bay fries Makes for an elegant passed appetizer at dinner parties
Cultural Context
Lobster rolls originated in New England as a humble seaside snack now beloved across the United States This slider version is the perfect way to bring the tradition to a modern party allowing everyone to enjoy a taste of the coast in hand held form
Seasonal Adaptations
In summer add diced cucumber for crunch and freshness During winter use a bit more lemon zest and chive for brighter flavors Try tarragon in the holidays for a festive herbal note
Save My aunt tried this recipe with leftover lobster after Christmas and it was the hit of her New Year brunch We have now swapped out shrimp cocktail for these sliders at family parties because they always get eaten first
Recipe FAQ
- → What type of lobster meat works best for these sliders?
Fresh, chilled cooked lobster tail or claw meat chopped into bite-size pieces is ideal for a tender, flavorful filling.
- → Can I substitute the herbs listed in the aioli?
Yes, parsley, tarragon, or dill all work well and can be adjusted based on your preference or availability.
- → Are there alternatives to Greek yogurt in the filling?
Sour cream makes a great substitute for Greek yogurt and brings a tangier note to the mixture.
- → How can I make these sliders gluten-free?
Simply swap regular slider buns for your favorite gluten-free buns to accommodate dietary needs.
- → Do these sliders need to be served immediately?
For the best texture and freshness, serve the sliders freshly assembled, but you can prepare the filling and aioli ahead of time.