Name: Buttery Lobster Croissant Roll
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/2 lb cooked lobster meat, chopped; 2 tablespoons mayonnaise; 1 tablespoon unsalted butter, melted; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; 1/2 teaspoon lemon zest; 1 tablespoon finely chopped celery; 1 tablespoon chopped chives or parsley; Salt and pepper, to taste; 2 large croissants, halved lengthwise; Optional: extra melted butter for brushing croissants; Optional: lettuce leaves for layering

Why You’ll Love This Recipe

I love how this recipe brings together the delicate sweetness of lobster with bright citrus and savory herbs, all wrapped in a buttery croissant. It’s light yet indulgent, quick to prepare, and perfect when I want to serve something that feels special without much fuss. Whether I serve it warm or chilled, it always feels like a little celebration in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 lb cooked lobster meat, chopped
2 tablespoons mayonnaise
1 tablespoon unsalted butter, melted
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon finely chopped celery
1 tablespoon chopped chives or parsley
Salt and pepper to taste
2 large croissants, halved lengthwise

Optional:

Extra melted butter for brushing croissants
Lettuce leaves for layering

Directions

In a medium bowl, I mix the chopped lobster meat with mayonnaise, Dijon mustard, lemon juice, lemon zest, celery, chives or parsley, and a pinch of salt and pepper. I stir gently to coat the lobster without breaking it up too much.
I lightly brush the inside of each croissant with a bit of melted butter to enhance that rich, golden flavor.
If I want an extra layer of crunch and freshness, I place a lettuce leaf on the bottom half of each croissant before adding the lobster filling.
I spoon the lobster mixture evenly between the two croissants, making sure it’s fully loaded from edge to edge.
I serve them right away, or if I want a cooler, refreshing take, I chill the filled croissants for about 15 minutes before serving.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 410 kcal per serving

Variations

I sometimes add a few slices of avocado for extra creaminess.
For a hint of spice, I mix in a dash of hot sauce or cayenne pepper.
Swapping in tarragon or dill gives the herb blend a more French-style twist.
I’ve also used mini croissants to make bite-sized versions for brunch platters.
If I don’t have croissants, buttery brioche buns or toasted rolls work just as well.

Storage/Reheating

I keep any extra lobster mixture refrigerated in an airtight container for up to 1 day. Once assembled, I prefer to eat the rolls right away to keep the croissants from getting soggy. If I prep them ahead, I store the lobster filling and croissants separately, then assemble just before serving. These aren’t ideal for reheating, but they’re best served cold or at room temperature anyway.

FAQs

Can I use frozen lobster meat?

Yes, I thaw it completely and pat it dry before mixing. It works well if I can’t get fresh lobster.

What’s the best type of croissant to use?

I like bakery-style croissants with flaky layers and a buttery texture. Stale or soft croissants won’t hold the filling as well.

Is there a substitute for mayonnaise?

Greek yogurt or crème fraîche can work in place of mayo, though the flavor will be slightly tangier.

Can I make these ahead of time?

I recommend making the lobster filling ahead, then assembling the rolls just before serving to keep everything fresh.

Do I need to toast the croissants?

Not at all, but if I want a bit of warmth and extra flakiness, I sometimes give them a quick toast before filling.

Conclusion

Buttery Lobster Croissant Rolls are the perfect combination of elegance and ease. With just a handful of ingredients and hardly any prep time, I can serve something that feels gourmet and luxurious. Whether I’m making brunch for guests or treating myself to a special lunch, this dish never fails to impress.