Lobster Roll Lemon Herb Sliders (Printable)

Tender lobster with bright lemon-herb aioli on sliders—ideal for gatherings or holiday appetizers.

# Components:

→ Lobster Filling

01 - 1 pound cooked lobster meat, chopped
02 - 2 tablespoons mayonnaise
03 - 1 tablespoon plain Greek yogurt
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 tablespoon fresh tarragon or dill, chopped
08 - 1/4 teaspoon celery seed
09 - Salt and freshly ground black pepper, to taste

→ Lemon-Herb Aioli

10 - 1/2 cup mayonnaise
11 - 1 clove garlic, minced
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh parsley, chopped
15 - 1/2 teaspoon lemon zest
16 - Salt and freshly ground black pepper, to taste

→ Assembly

17 - 8 slider buns (potato or brioche), split and lightly toasted
18 - 2 tablespoons unsalted butter, melted
19 - 1 tablespoon fresh parsley, chopped, for garnish
20 - Lemon wedges, for serving

# Method:

01 - Whisk mayonnaise, minced garlic, lemon juice, Dijon mustard, parsley, lemon zest, salt, and pepper in a small mixing bowl until smooth. Refrigerate until needed.
02 - In a separate bowl, gently toss chopped lobster meat, mayonnaise, Greek yogurt, lemon juice, lemon zest, chives, tarragon or dill, celery seed, salt, and pepper until lobster is evenly coated.
03 - Brush the cut sides of the slider buns with melted butter. Toast in a skillet or under the broiler until golden brown, 1 to 2 minutes.
04 - Spread a thin layer of lemon-herb aioli on both cut sides of each bun. Evenly portion the lobster filling onto the bottom halves and cover with the top halves.
05 - Sprinkle sliders with chopped parsley. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • Uses simple and fresh ingredients without fuss
  • Quick to assemble for last minute entertaining
  • Perfect balance of creamy, citrusy, and herby flavors
  • Always a standout on a party platter
02 -
  • High in protein keeps you full and satisfied
  • Can be made gluten free with the right slider buns
  • Sliders taste best served freshly assembled but filling and aioli may be prepped a day ahead and chilled
03 -
  • Always toast the buns for texture contrast
  • Go light on the aioli so the lobster shines
  • Use freshly squeezed lemon juice for max flavor
  • Chill all components before assembly for ultimate crispness
  • Zest your lemons before you juice them to avoid waste
  • If you only have cooked claws or tails just chop finely they work beautifully in this recipe

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