Wild Thistle Kitchen: Pull Apart Lobster Sliders with Garlic Chive Butter


Buttery lobster is always in season and these Pull Apart Lobster Sliders are the cutest! And definitely one of the most delicious things I’ve made in a while — a bold statement, I know, but they are THAT good. Serve these mini lobster rolls to your family and watch as they disappear!

In my opinion, there are few things more celebratory or more delicious than lobster. There’s just nothing like it. We don’t eat lobster often, (unless we’re in New England and then I gleefully eat it multiple times a day). But these mini lobster rolls are a really fun way to serve it at home and a good way to stretch a pricier ingredient.

How to Make Pull Apart Lobster Sliders

You’ll start by hollowing out a package of dinner rolls. I used the butter variety of King’s Hawaiian Rolls but you could use the traditional sweet variety. Or use any brand you like. I take a small serrated knife and cut little circles in each roll, then with my fingers I pull out all the bread guts.

Then you’ll brush the rolls inside and out with herbed garlic butter, bake for about 10 minutes until golden, and assemble the rest of your mini lobster rolls. Easy peasy.

For the Lobster, You Have Options

If you don’t want to wrestle with a live lobster, you can buy already steamed lobster and just gently warm it up in some butter on the stove top. I like to cook my own lobster for these pull apart lobster sliders. I always have some frozen, raw lobster claw and knuckle meat from Butcher Box in my freezer. And I grab a few frozen lobster tails from Wegmans because I like having a mix. I just thaw them in the refrigerator overnight. With kitchen scissors, I snip down the underside of the tail and carefully pull the meat out. I find it much easier to remove it before cooking rather than after. Be careful if you do this though — lobster shells are sharp! Then I cook it all gently in butter until just cooked through, chop it all up, and this is what I use for these sliders.

If you prefer a mayonnaise-based lobster salad, feel free to go that route with cooked and cooled lobster meat. This recipe is all about butteriness to me, so I prefer the butter poached meat for these mini lobster rolls. All options are in the notes of the recipe card below. Normally, I like being more specific in recipes, but I realize lobster options will vary depending on where you are in the world and what your preferences are.

I hope you’ll give these delicious pull apart lobster sliders a try. They’re a huge hit at my house and I know they will be amongst your family and friends too.

Ingredients

  • 1 package of pull-apart dinner rolls such as King’s Hawaiian
  • 4 ounces salted butter, melted
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon Old Bay seasoning
  • 1 garlic clove, finely grated
  • 1 pound of cooked lobster meat *see notes

Total Time: 40 minutes

Yield: 12 sliders

For full recipe and instructions go to Wild Thistle Kitchen.

 

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