If you’re looking to impress with something elegant yet delightfully simple, this Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe is an absolute showstopper. Imagine tender lobster meat bathed in a tangy, buttery sauce paired perfectly with pillowy soft brioche buns that add just the right touch of sweetness. It’s the ideal combination of fresh seafood flavors and comforting bread—guaranteed to feel like a mini celebration in every bite. Whether you’re serving it as a starter for friends or a special treat for yourself, this dish is pure joy from start to finish.
Ingredients You’ll Need
The beauty of this Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to enhance the natural flavor of the lobster while adding brightness, richness, and texture. From the vibrant acidity of lemon juice to the creamy crunch of finely chopped celery, every element plays a starring role.
- Cooked lobster meat (160g / 1 cup): The star ingredient, tender and sweet, cut into small cubes for perfect bite-sized pieces.
- Mini brioche buns (3): Soft, buttery buns that balance the rich lobster cocktail beautifully.
- Salted butter (50g / 3 tbsp): Use for making the luscious lemon butter sauce and buttering the buns for extra flavor.
- Garlic clove (1, finely minced): Adds a touch of aromatic warmth to the sauce.
- Fresh parsley (1 cup chopped + extra for garnish): Brings lovely herbal freshness and color.
- Lemon juice (a few tablespoons): Essential for the sauce and lobster dressing, lending zesty brightness.
- Capers (1 tbsp whole): Provide a delightful briny kick that complements the sweetness of the lobster.
- Dijon mustard (2 tsp): Adds a gentle tang and depth to the sauce.
- Red or white wine vinegar (2 tsp): Balances the richness with subtle acidity.
- Anchovy (1 large or 2 small, chopped): Secret umami booster for the best flavor complexity.
- Extra virgin olive oil (1/4 cup): Smoothly binds the sauce ingredients together.
- Kewpie mayonnaise (2 1/2 tbsp): Creamy and mild, perfect for the lobster mix.
- Celery (1 1/2 tbsp, finely chopped): Crunchy texture that contrasts wonderfully with tender lobster.
- Green onions (1 1/2 tbsp, very finely sliced): Adds subtle onion sweetness and sharpness.
- Chives (2 tsp, finely chopped): Offers mild oniony notes and vibrant green color.
- Salt & black pepper: Simple seasoning that elevates all the flavors.
- Lemon wedges and parsley leaves: For serving, providing extra zest and visual appeal.
- Plain potato chips: The classic accompaniment for adding crispy texture.
How to Make Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe
Step 1: Prepare the Lemon Butter Sauce
Start by gently melting the salted butter in a small pan over low heat. Once melted, stir in the finely minced garlic and let it infuse the butter with its aromatic flavor for a minute or two. Then add the freshly chopped parsley, a splash of lemon juice, and a pinch of black pepper. Stir everything together, remove from heat, and set aside. This sauce will be the luscious coating that brings your lobster to life.
Step 2: Chop the Lobster Meat
Take your cooked lobster meat, ensuring all shells are removed, and chop it into about 1cm cubes. This size helps keep the lobster tender and makes every bite satisfying. Fresh lobster works best, but frozen can be used if cooked properly beforehand.
Step 3: Make the Dressing for the Lobster
In a separate bowl, mix the kewpie mayonnaise, finely chopped celery, green onions, chives, lemon juice, a pinch of salt, and black pepper. This dressing adds creaminess with a subtle crunch and herbaceous lift that complements the lobster meat perfectly.
Step 4: Combine Lobster with the Dressing
Fold the chopped lobster into the dressing mixture gently. You want to coat every piece without breaking up the delicate lobster. This creates that classic, luscious seafood cocktail texture everyone loves.
Step 5: Warm and Butter the Mini Brioche Buns
Slice the mini brioche buns horizontally and lightly butter the insides with softened butter. Toast them on a griddle or warm them in the oven just until golden and slightly crisp on the edges. Warm buns contrast beautifully with the cool lobster filling.
Step 6: Assemble the Cocktail
Spoon a generous helping of the lobster cocktail onto each brioche bun bottom. Drizzle some of the lemon butter sauce over the lobster for extra richness and brightness that will have your taste buds singing.
Step 7: Add Garnishes for a Final Touch
Sprinkle extra chopped chives, a pinch of paprika if you like a tiny hint of smoky spice, and arrange lemon wedges on the side. These elements not only elevate the flavor but make your presentation breathtakingly beautiful.
Step 8: Serve with Chips and Enjoy
Top with the brioche bun halves, serve alongside crispy plain potato chips for contrast, and watch everyone delight in this wonderful Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe. It’s celebratory but approachable, perfect for any occasion.
How to Serve Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe
Garnishes
Fresh parsley leaves and bright lemon wedges add that perfect pop of color and freshness. A small sprinkle of paprika or chopped chives can provide a bit of visual interest and subtle extra flavor.
Side Dishes
Keep it classic with plain potato chips for crunch, or elevate the meal with a light mixed green salad dressed simply with lemon vinaigrette to echo the citrus notes in the cocktail.
Creative Ways to Present
Serve your lobster cocktail in individual glass cups layered with the lemon butter sauce at the base for a modern twist. Or try stuffed inside hollowed mini bell peppers for an elegant party bite alternative. Presentation can be as playful or as classic as you like with this versatile recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe, store the lobster mixture separately from the buns in airtight containers. This preserves the texture and keeps the buns from becoming soggy.
Freezing
It’s best not to freeze the dressed lobster cocktail, as mayonnaise and fresh herbs don’t freeze well and the texture can suffer. However, you can freeze lobster meat beforehand if needed.
Reheating
When you’re ready to enjoy leftovers, reheat the lemon butter sauce gently on the stove and warm the brioche buns in the oven at low heat. Add the lobster cocktail chilled or at room temperature to maintain its fresh flavor and texture.
FAQs
Can I use frozen lobster for this recipe?
Absolutely! Just be sure the frozen lobster is fully cooked and thawed before chopping and mixing. Fresh lobster will give the best flavor, but frozen works well in a pinch.
What if I don’t have mini brioche buns?
You can substitute with other soft rolls or small sandwich buns. The key is something buttery and slightly sweet to balance the richness of the lobster cocktail.
Can I make the lemon butter sauce without garlic?
Yes, if you prefer a milder sauce, you can omit the garlic. The sauce will still be bright and buttery with the lemon and parsley.
Is this recipe suitable for a party appetizer?
Definitely! This Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe is elegant and easy to portion, making it a fantastic starter or finger food for gatherings.
How can I make it a bit spicier?
Add a pinch of cayenne pepper or a dash of hot sauce to the lobster dressing for a subtle kick that complements the sweet lobster beautifully.
Final Thoughts
Once you try this Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe, it’s sure to become one of your go-to dishes when you want to impress with minimal fuss. The balance of sweet lobster, tangy creamy dressing, buttery sauce, and soft buns is pure magic. So grab your ingredients, invite friends or treat yourself, and enjoy every delicious bite.
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Lobster Cocktail with Lemon Butter Sauce and Mini Brioche Buns Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings (3 mini lobster buns each, serving 4 to 8 people)
- Category: Seafood
- Method: No-Cook
- Cuisine: Seafood
Description
Delight in this classic and elegant lobster recipe perfect for serving 4 to 8 people. Featuring cooked lobster meat paired with a rich lemon butter sauce and savory seafood condiments, this dish elevates simple ingredients with fresh herbs, creamy mayonnaise, and tangy lemon juice. Served in mini brioche buns with classic potato chips, it offers a perfect balance of delicate seafood flavor and buttery richness ideal for an impressive yet easy-to-prepare seafood meal.
Ingredients
Lobster and Seafood Sauces
- Whole cooked lobster(s) or crayfish
- Marie Rose aka Thousand Island sauce
- Tartare Sauce
- Seafood Cocktail Sauce (use sparingly due to intense flavor)
- RecipeTin Family Favourite Seafood Sauce (preferred choice)
- Prawn Cocktail recipe (substitute prawns with lobster)
Lemon Butter Sauce
- 50g / 3 tbsp salted butter, cut into 1.5cm / 1/2″ cubes (or unsalted + 1/4 tsp salt)
- 1 garlic clove, very finely minced
- 1/4 tsp black pepper
- 1 tbsp parsley, finely chopped
- 1 tbsp+ lemon juice
- 1/4 tsp salt
Garnishes and Serving
- Lemon wedges & 1/2 cup parsley leaves, for serving
- Crusty bread, for mopping plate
- Butter, softened, for buttering buns
- 3 mini brioche buns or rolls (or other very soft rolls best for this)
- Plain potato chips, for serving (classic accompaniment)
- Garnishes (optional): pinch paprika, chopped chives, lemon wedges
Lobster Salad Mix
- 160g / 1 cup cooked lobster meat, cut into 1cm / 2/5″ cubes (from 1 x 600g / 1.2lb whole lobster)
- 2 1/2 tbsp Kewpie mayonnaise (or Hellmann’s)
- 2 1/2 tbsp celery, finely chopped (~1 stalk)
- 1 1/2 tbsp green onions, very finely sliced
- 2 tsp chives, finely chopped
- 2 tsp lemon juice
- 1/4 tsp salt
- Pinch black pepper
Herb Sauce
- 1 cup (lightly packed) parsley, chopped (including up to 1/4 cup stems)
- 1 tbsp whole capers
- 2 tsp Dijon mustard
- 1 garlic clove, chopped
- 2 tsp red or white wine vinegar
- 1 anchovy (large, or 2 small), chopped
- 1/4 cup extra virgin olive oil
- 1/8 tsp black pepper
Instructions
- Prepare the lobster meat: Begin by removing the cooked lobster meat from the shell, cutting it into 1cm (2/5″) cubes. Set aside 160g (1 cup) of the meat for the salad. This ensures tender chunks of lobster are ready for combining with the succulent dressing.
- Make the lobster salad: In a mixing bowl, combine the lobster meat with 2 1/2 tablespoons of Kewpie mayonnaise (or Hellmann’s), 2 1/2 tablespoons finely chopped celery, 1 1/2 tablespoons very finely sliced green onions, 2 teaspoons finely chopped chives, 2 teaspoons lemon juice, 1/4 teaspoon salt, and a pinch of black pepper. Gently fold the ingredients until well mixed and creamy. Chill until serving.
- Prepare the lemon butter sauce: In a small saucepan, melt 50g (3 tbsp) of salted butter (or unsalted butter plus 1/4 tsp salt) over low heat. Add 1 very finely minced garlic clove and cook gently until fragrant but not browned. Stir in 1/4 teaspoon black pepper, 1 tablespoon finely chopped parsley, and at least 1 tablespoon lemon juice. Remove from heat and keep warm for serving.
- Prepare the herb sauce: In a food processor or by hand finely chop 1 cup lightly packed parsley (including some stems), then combine with 1 tablespoon whole capers, 2 teaspoons Dijon mustard, 1 chopped garlic clove, 2 teaspoons red or white wine vinegar, 1 large chopped anchovy (or 2 small), 1/4 cup extra virgin olive oil, and 1/8 teaspoon black pepper. Mix well to create a vibrant herbaceous sauce to complement the lobster.
- Butter the buns: Lightly butter 3 mini brioche buns or similar very soft rolls with softened butter. These will serve as the base for the lobster salad, adding richness and texture.
- Assemble the lobster buns: Spoon a generous portion of the lobster salad onto the bottom halves of the buttered brioche buns. Add a small drizzle of the herb sauce if desired for an extra burst of flavor. Top with the other half of the buns to create mini lobster sandwiches.
- Prepare accompaniments: Arrange lemon wedges, parsley leaves, and crusty bread on the serving plate. Include a side of plain potato chips for a classic crunchy accompaniment that balances the creamy lobster sandwiches.
- Serve and garnish: Present the lobster buns with lemon butter sauce on the side for dipping. Optionally, sprinkle a pinch of paprika and chopped chives over the buns for color and a touch of extra flavor. Serve immediately while the lemon butter sauce is warm for the best dining experience.
Notes
- Use cooked lobster or crayfish meat to save time and effort—no additional cooking required.
- Adjust the amount of seafood cocktail sauces based on your preferred intensity of flavor.
- Substitute Kewpie mayonnaise with Hellmann’s or similar if unavailable.
- The lemon butter sauce can be prepared ahead and gently reheated before serving.
- Mini brioche buns work best for their soft texture and slight sweetness complementing lobster.
- Serve with crusty bread for mopping up any buttery sauce left on the plate.
- This recipe makes 4 servings with 3 mini buns each, suitable for 4 to 8 people depending on portion size.
