1. Prepare the lobster salad:
In a bowl, combine lobster meat, mayonnaise, lemon juice, Dijon mustard, dill, celery, and shallot.
Season with salt, pepper, and (optional) Old Bay or paprika.
Mix gently to coat β the lobster should stay chunky and luscious.
Chill for 15β20 minutes for best flavor.
2. Toast the croissants:
Slice croissants horizontally, but not all the way through.
Lightly butter the inside and toast them in a pan or oven until golden and flaky.
3. Assemble the rolls:
Line each croissant with a leaf of lettuce or spinach (optional).
Generously spoon in the lobster salad.
Top with extra dill or a squeeze of lemon juice for brightness.
4. Serve:
Serve immediately β theyβre best slightly warm with chilled lobster filling and a drizzle of lemon. π¦π
βΈ»
π Tips & Variations
β’ Use brioche buns or mini rolls for party sliders.
β’ Add avocado slices or a touch of sriracha mayo for a modern twist.
β’ Chill the salad for up to 1 day in advance β assemble just before serving.
