Buttery Lobster + Buttery Croissant
A buttery, flaky croissant piled high with warm lobster tossed in creamy Kewpie mayo, fresh chives, celery, and shallots, then finished with a bright lemon chive mayo. It’s rich, fresh, and surprisingly easy to make for lunch, dinner, or any occasion that deserves something a little extra.
Why You’re Going to Love This Recipe
- Flaky croissants take the place of traditional rolls for an extra buttery bite.
- Warm, buttery lobster paired with creamy Kewpie mayo is incredibly rich and flavorful.
- The lemon chive mayo adds freshness that balances every bite.
- Easy enough for a weeknight but elegant enough for entertaining.
- Ready in about 20 minutes with cooked lobster meat.
Ingredients
Lemon Chive Kewpie Mayonnaise
- Kewpie mayonnaise
- Lemon juice
- Lemon zest
- Fresh chives
- Salt
Buttery Lobster Filling
- Cooked lobster meat
- Kewpie mayonnaise
- Butter
- Celery
- Shallots
- Garlic
- Fresh chives
- Salt
- Black pepper
For Assembly
- Croissants
- Lemon chive Kewpie mayonnaise
- Buttery lobster filling
- Fresh chives
- Lemon wedges
Instructions
Make the Lemon Chive Mayo
In a small bowl, combine the Kewpie mayonnaise, lemon juice, lemon zest, minced chives, and a pinch of salt. Stir until smooth and well combined. Refrigerate until ready to use.
Prepare the Lobster Filling
In a skillet over medium heat, melt the butter. Add the minced shallots and garlic, then cook until softened and fragrant, about 2 to 3 minutes.
Turn off the heat and gently fold in the cooked lobster meat, just long enough to warm it through.
Transfer the lobster mixture to a bowl. Add the minced celery, chives, and Kewpie mayonnaise. Mix until evenly combined, then season with salt and black pepper to taste.
Assemble the Croissants
Spread a generous layer of the lemon chive mayo onto the bottom half of each toasted croissant.
Pile on the buttery lobster filling, then drizzle with more lemon chive mayo. Garnish with fresh chives, add the top croissant half, and serve immediately with fresh lemon wedges.
Storage
The lobster filling can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the croissants separate and assemble just before serving.
Reheating
If you’d like the filling slightly warm, gently heat it in a skillet over low heat for just a minute or two. Avoid overheating, as lobster can become tough. Toast the croissants fresh before assembling for the best flavor and texture.
Buttery Lobster Roll Croissant
Ingredients
- 2 croissants sliced and toasted
Lemon Chive Kewpie Mayonnaise
- 1 cup Kewpie mayonnaise
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp chives minced
- Salt to taste
Buttery Lobster Filling
- 1 lb lobster meat cooked
- 1/4 cup Kewpie mayonnaise
- 4 tbsp butter
- 2 tbsp celery minced
- 2 tbsp shallots minced
- 1 tbsp garlic minced
- 1 tbsp chives minced
- Salt to taste
- Black pepper to taste
Garnish
- Chives minced
- Lemon wedges
Instructions
Lemon Chive Kewpie Mayonnaise
- In a small bowl, combine all the ingredients listed under “Lemon Chive Kewpie Mayonnaise.” Mix thoroughly and set aside until ready to serve.
Buttery Lobster Filling
- Heat butter in a pan over medium heat. Once melted, sauté minced shallot and garlic until fragrant, about 2-3 minutes.
- Turn off the heat and stir in the cooked lobster meat. Mix just until the lobster is warmed through.
- Transfer the filling to a bowl and add minced celery, chives, and Kewpie mayonnaise. Mix well and season with salt and pepper to taste.
Assemble
- Spread some of the lemon and chive-infused Kewpie mayonnaise on the bottom half of the toasted croissant. Add a generous amount of the buttery lobster filling. Drizzle with the remaining lemon chive mayo and garnish with chives. Top with the top half of the toasted croissant.
- Serve immediately and enjoy!
