Lobster Salad Croissant Rolls

👩‍🍳 Instructions

1. Prepare the lobster salad:
   In a bowl, combine the chopped lobster meat with mayonnaise, lemon juice, Dijon mustard, dill or chives, celery, and minced shallot. Stir gently to keep the lobster pieces intact and visibly chunky. Season with salt, pepper, and, if desired, a pinch of Old Bay or smoked paprika for added depth. Chill the mixture for 15–20 minutes so the flavours blend and the salad firms slightly, making it easier to spoon neatly into the croissants.
2. Toast the croissants:
   Slice each croissant horizontally without cutting all the way through, allowing it to open like a hinge. Lightly spread softened butter on the inside and toast in a pan or warm oven until the edges turn golden and crisp while the layers remain soft. This light toasting helps the croissant hold the filling without becoming soggy.
3. Assemble the rolls:
   If using lettuce or spinach, line the inside of each croissant with a leaf to add freshness and provide a subtle barrier for the filling. Spoon the chilled lobster salad generously into each croissant, filling it from end to end. Add extra dill or a squeeze of lemon juice on top to brighten the flavours and highlight the sweetness of the lobster.
4. Serve:
   Serve immediately while the croissants are slightly warm and the lobster filling stays cool and creamy. Add lemon wedges on the plate for those who enjoy a sharp citrus finish with each bite.

🌟 Tips & Variations