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🦞 Lobster Salad Croissants

⏱ Time

Prep: 25 minutes
Chill: 30 minutes
Serves: 4

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I. INGREDIENTS

🦞 Lobster Filling

• 400 g (14 oz) cooked lobster meat, chopped into large chunks

• ¼ cup (60 g) mayonnaise (high quality)

• 2 tablespoons sour cream or crème fraîche

• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon finely chopped chives

• 1 tablespoon finely chopped parsley

• Salt & white pepper to taste

• Optional: pinch of paprika or cayenne

🥐 Croissants

• 4 large buttery croissants (fresh bakery quality)

• Optional: melted butter for brushing

• Extra parsley for garnish

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II. PREPARING THE LOBSTER

If using fresh lobster:

1. Boil lobster tails 6–8 minutes until opaque.

2. Cool completely before chopping.

3. Keep pieces chunky for texture.

👉 Do not overcook — lobster becomes rubbery.

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III. MAKING THE FILLING

In a bowl:

• Combine mayonnaise, sour cream, Dijon, lemon juice, zest.
• Add herbs, salt, and white pepper.
• Gently fold in lobster meat.

Taste and adjust seasoning.

Refrigerate 30 minutes for best flavor.

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IV. PREPARING THE CROISSANTS

Option 1 (Classic Soft):

• Slice croissants horizontally, do not cut fully through.

Option 2 (Lightly Toasted):

• Brush lightly with butter.

• Toast at 180°C / 350°F for 5 minutes.

• Cool before filling.

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V. ASSEMBLY

• Spoon generous lobster filling inside.
• Garnish with extra herbs.
• Light sprinkle of paprika for color.

Serve immediately.

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VI. PRO CHEF TIPS

✔ Use cold lobster and cold filling.
✔ Keep pieces large — texture is key.
✔ Add a tiny splash of champagne vinegar for brightness.
✔ For ultra-luxury: mix in small pieces of lobster claw and tail separately.

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VII. VARIATIONS

• Add finely diced celery for crunch
• Add avocado slices
• Make mini sliders for party appetizers
• Add a thin layer of butter lettuce inside croissant
• Use brioche instead of croissant