Mini Lobster Rolls Recipe

These Mini Lobster Rolls are made with buttery puff pastry squares baked into slider-sized buns and filled with a creamy, butter basted lobster salad. Perfectly bite sized and packed with rich flavor, they’re the ultimate elegant appetizer for any gathering.

Why This Recipe Works

Easy to make: It doesn’t have to be complicated to make lobster rolls at home! These mini lobster rolls utilize store-bought puff pastry as the base for an easy yet delicious roll, and the assembly process requires minimal effort, making this an approachable recipe for anyone to make!

Perfect for sharing: The adorable size of these lobster rolls makes them ideal finger food for feeding a crowd. Plus, the miniature size eliminates the mess of traditional lobster rolls while still delivering the same delicious flavors!

Absolutely delicious: The combination of sweet, tender lobster meat with the creamy, herbaceous dressing creates a perfect balance of flavors! Paired with the buttery, flaky puff pastry, this mini lobster rolls recipe creates rolls with a wonderful combination of flavors and textures.

Supplies Needed

Baking sheet
Parchment paper
Pastry brush
Mixing bowl

Ingredients

For the Pastry Squares

Puff Pastry Dough: Use frozen puff pastry sheets for ease! Just let them thaw in the fridge before using.
Egg: An egg wash on the puff pastry squares gives them the perfect golden brown color.
Flaky Salt: For a bit of extra flavor!

For the Lobster Salad Mixture

Lobster Meat: You have a few options here. You can buy fresh lobster meat, or you can buy lobster tails to prep and remove the meat from. Pre-cooked lobster is convenient, but you can also cook your own for maximum freshness.
Mayo: I like to use regular mayonnaise here, but you can use low fat if you prefer.
Lemon: To brighten things up!
Celery: Celery adds the perfect crunch.
Garlic: For a depth of savory flavor!
Herbs: I like to add both fresh parsley and fresh dill for a bright, herbaceous flavor.
Celery Salt: To complement the celery and season the filling.
Black Pepper: To taste!
Garnish: Top them off with chopped chives or scallions and a dash of Tabasco if desired!

Ingredients needed for mini lobster rolls

How To Make Puff Pastry Squares

Preheat: Preheat the oven to 400 F. and line a baking sheet with parchment paper.
Cut into Squares: Unwrap and open the puff pastry sheets and cut each sheet into 9 equal squares, totaling 18 squares for a whole box.
Brush & Bake: Place the squares onto the baking sheet, brush the tops with egg wash and flaky sea salt. Bake the squares until puffed and brown, about 15 minutes.
Cool: Remove and let cool.

Making puff pastry squares into mini rolls

Making and Assembling the Mini Lobster Rolls

Combine Filling: In a bowl, combine the poached and cooked lobster meat, mayo, onion, garlic, herbs, lemon juice, and celery salt and pepper.
Scoop into Pastry: To assemble, lightly cut into the puff pastry squares to create a mini roll. Scoop a few spoonfuls of the lobster salad into each one.
Serve & Enjoy: Garnish with chives or green onion and Tabasco sauce (if desired), and serve with extra lemon wedges and chips.

Expert Tips and Variations

To poach your own lobster meat, I recommend cooking it in butter for maximum flavor! Just be sure not to over cook it. It should be gently cooked for about 5 minutes, until opaque.
If you recently poached the lobster meat, chill the lobster salad mixture for at least 30 minutes before serving.
If preparing ahead of time, store the lobster salad and baked puff pastry separately until just before serving to prevent sogginess! You can store it for up to one day, but it is best to only prepare it a few hours ahead of time.
Feel free to substitute crab or shrimp for the lobster. Alternatively, you can try my shrimp rolls recipe!
Add a few dashes of Old Bay seasoning for a more traditional East Coast flavor.

What To Pair With It

These mini lobster rolls can be served in so many ways! They make a wonderful appetizer, but can also be paired with different sides to make a full meal. Traditionally, they are served with crunchy potato chips and a lemon wedge! For some heartier sides, I like to serve them with jicama fries and an aioli dipping sauce, smoked corn on the cob, or a Portillo’s-style chopped salad. For an appetizer spread, pair them with smoked crab cakes, a caviar board, langostino ceviche, and smoked marcona almonds!

More Recipes To Try