Mini New England Lobster Rolls with Jalapeño Dressing
These mini New England lobster rolls are buttery, creamy, and tossed with a spicy jalapeño dressing for the perfect summer appetizer or party bite.
Equipment
- Deep medium pot to poach the lobster tails
- Medium skillet to toast the rolls
- Small bowl to mix the dressing
Ingredients
- 6 dinner rolls Hawaiian, Brioche, or Butter rolls
- 2 Tablespoons unsalted butter
For the Lobster
- 4 lobster tails 4-5oz each
- 2 cups water
- 1 cup white wine
- 1 bay leaf
- 8 Tablespoons unsalted butter
For the Dressing
- 2 Tablespoons mayonnaise
- 2 Tablespoons sour cream
- 1 small jalapeño finely chopped
- 2 Tablespoons celery finely chopped
- 1 Tablespoon fresh parsley finely chopped
- 1 lemon zest only
- 1 Tablespoon lemon juice
- ½ teaspoon kosher salt more to taste
- Pinch black pepper
For Serving
- 6 Tablespoons butter melted and served as garnish (optional)
- Chives finely chopped for garnish (optional)
Instructions
Toast the Rolls
- Toast the rolls ahead of time. Butter two of the flat sides and cook in a skillet over medium-low heat until the sides are a deep golden brown. Cut a slit in the top of the roll to fill with the lobster. Set the rolls aside while you prepare the lobster tails. If you are toasting these in batches, wipe the pan between each batch so the residual butter doesn’t burn and make the buns bitter.6 dinner rolls, 2 Tablespoons unsalted butter
Prep and Poach the Lobster Tails
- Use kitchen shears to cut down the top of the shell, then peel it off and discard. If the tails have a vein running through them, pull it out and toss it.4 lobster tails
- In a deep medium pot, add the water, wine, bay leaf and butter. Bring to a rolling boil then reduce the heat to a low simmer.2 cups water, 1 cup white wine, 1 bay leaf, 8 Tablespoons unsalted butter
- Once simmering, add the raw lobster tails, and, if necessary, add a bit more hot water to ensure the tails are covered completely. Poach them in barely simmering water for 5 minutes. Remove the lobster from the water with a slotted spoon and set on a cutting board to cool.
- Once cool enough to touch, cut the tender lobster into bite sized pieces (about the size of a nickel or quarter). Place in a small bowl and let it cool in the refrigerator while you prepare the dressing.
Make the Dressing
- To make the dressing, thoroughly combine the mayonnaise, sour cream, jalapeño, celery, parsley, lemon zest and juice, salt and pepper. Add the chilled lobster to the dressing and let it sit in the refrigerator for 10 minutes.2 Tablespoons mayonnaise, 2 Tablespoons sour cream, 1 small jalapeño, 2 Tablespoons celery, 1 Tablespoon fresh parsley, 1 lemon, 1 Tablespoon lemon juice, ½ teaspoon kosher salt, Pinch
Assemble
- To assemble the lobster rolls, stuff the mixture into the tops of the rolls. Garnish with chopped chives and serve with melted butter (optional) for dipping, or drizzling for extra richness and buttery goodness.6 Tablespoons butter, Chives
Notes
Variations and Substitutions:
- Swap the jalapeño for other peppers. Serrano will make it spicier. Poblano will make it milder and more earthy. A few dashes of hot sauce instead of fresh pepper will give you heat without the crunch.
- Add fresh herbs beyond parsley. Tarragon is traditional with lobster and adds a licorice-like note. Basil makes it summery and bright. Dill adds a pickled, savory edge that's great if you're serving these with chips or pickles on the side.
- Make it Maine-style. Skip the sour cream and jalapeño. Use straight mayo, a little celery, and a squeeze of lemon. Serve it cold on a toasted bun with nothing else. It's simpler and lets the lobster shine.
- Make it Connecticut-style. Skip the dressing entirely. Toss the warm lobster in melted butter, a squeeze of lemon, and a pinch of salt. Serve it hot on a toasted roll. It's richer and more decadent, but some people swear it's better.
- Use shrimp instead of lobster. Poach them the same way but cut the time to 3 minutes. Chop them into small pieces and dress them the same. It won't taste like lobster, but it's a solid budget-friendly swap that still feels special.
- How to store leftover lobster rolls:
- Dressed lobster keeps in an airtight container in the fridge for up to 24 hours. After that, the texture starts to break down and the dressing gets watery.
- Toasted rolls can be stored at room temperature for up to 6 hours. Wrap them loosely in foil so they don't get stale but can still breathe. Don't refrigerate them or they'll get chewy.
- The dressing by itself keeps for up to 3 days in the fridge. Make it ahead and toss it with freshly poached lobster the day you're serving.
- If you've already assembled the rolls and need to store them, wrap them individually in plastic wrap and refrigerate for up to 2 hours. The rolls will soften, but they'll still taste good.
- How to reheat leftover lobster rolls:
- Don't try to reheat them. They're meant to be served cold or at room temperature.
- Can you freeze leftover lobster rolls?
- Don't freeze it. The mayo will separate and the lobster will turn mushy when you thaw it.
- Chill your lobster completely before dressing it. Warm lobster will break the mayo and turn the dressing greasy and separated. Cold meat keeps the emulsion stable and the texture clean.
- Don't overmix the lobster and dressing. Fold it gently with a rubber spatula so the chunks stay intact. If you stir too hard, the meat will shred and the texture will suffer.
- Use the poaching liquid for something else. That butter and wine mixture is loaded with lobster flavor. Strain it, chill it, and use it to cook rice, make a pan sauce, or poach more seafood later in the week.
- If you're making these for a party, prep everything ahead and assemble right before serving. Toast the rolls and store them at room temperature. Poach the lobster, dress it, and keep it chilled. When guests arrive, stuff the rolls and serve them immediately. They'll stay crisp for about 20 minutes before the moisture from the dressing starts to soften the bread.
- Taste the dressing before you add the lobster and adjust the heat level and salt to your crowd. If you're serving people who don't love spice, use less jalapeño or remove the seeds.
Nutrition
Calories: 230kcalCarbohydrates: 22gProtein: 11gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 68mgSodium: 632mgPotassium: 185mgFiber: 2gSugar: 2gVitamin A: 244IUVitamin C: 14mgCalcium: 124mgIron: 2mg
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