These lobster sliders are perfect for any game night, featuring a delicious lobster mayo to tie it all together.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, whisk together the egg, Dijon mustard, and white balsamic vinegar.
Slowly add the neutral oil while whisking continuously to emulsify the mixture.
Add a pinch of salt, lemon juice, lemon zest, and lobster base. Mix well until combined.
Take your cooked lobster meat and carefully pick through it to remove any shells or cartilage.
Add the lobster to a bowl. Mix in Lobster mayonnaise (to taste),1 tbsp chopped capers, 1 tbsp chopped parsley, fresh lemon juice (to taste), a pinch of black pepper, and a dash of Old Bay seasoning.
Stir gently until well combined. Set aside or chill.
Spoon a generous amount of the lobster salad onto each toasted bun base.
Top with the bun lid.
Serve immediately with lemon wedges on the side.
Use fresh lemon juice for a more vibrant flavor.
Chill the lobster mayo before serving for a better texture.
Can I use pre-cooked lobster meat?
Yes, pre-cooked lobster meat works perfectly for this recipe.
What type of oil should I use?
Use a neutral oil like canola or vegetable oil for the mayo.
Can I substitute the lobster base?
If lobster base is unavailable, you can use seafood stock concentrate as an alternative.
How long can I store the lobster mayo?
Store the lobster mayo in an airtight container in the refrigerator for up to 3 days.
What type of buns should I use for sliders?
Use small, soft slider buns or dinner rolls for the best texture.
