Description
Flaky, buttery croissants filled with sweet lobster meat tossed in a lemon-herb butter sauce — a decadent twist on a lobster roll.
Ingredients
- 1 lb (≈450 g) cooked lobster meat (claw, tail, knuckle), chopped into bite‑size pieces
- 4 large croissants, split but not fully cut through
- 4 Tbsp unsalted butter, melted plus extra for brushing
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh parsley, finely chopped
- 1 tsp fresh chives, finely chopped
- ¼ tsp paprika (optional, for mild smoky flavor)
- Salt & freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat your oven to 150 °C (≈300 °F). Warm the split croissants in the oven for about 5 minutes until lightly toasted.
- While the oven is warming, melt butter over low heat in a skillet. Stir in lemon juice, parsley, chives, paprika (if using), salt and pepper.
- Add the chopped lobster to the skillet and gently warm it through for 1‑2 minutes, stirring so lobster is coated but not overcooked.
- Brush the inside of each croissant with melted butter for extra richness.
- Spoon the warm lobster mixture evenly into the warm croissants.
- Serve immediately, with lemon wedges on the side.
Notes
- If using pre‑baked croissants, toast them lightly just before assembling to keep them flaky and crisp.
- Frozen lobster meat can be used — thaw completely and pat dry so the filling isn’t watery.
- To add texture, finely diced celery or a little crunchy lettuce works well.
- You can substitute mayonnaise or crème fraîche for some of the butter for a creamier texture.
Nutrition
- Serving Size: 1 roll
- Calories: ~550 kcal
- Sugar: 1‑2 g
- Sodium: ≈600‑800 mg
- Fat: ~35 g
- Saturated Fat: ~20 g
- Unsaturated Fat: ~10‑12 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~40 g
- Fiber: ~1‑2 g
- Protein: ~25‑30 g
- Cholesterol: ~150‑180 mg
