Serves 12
½ cup (125 ml) minced celery with leaves
⅓ cup (75 ml) mayonnaise
3 tbsp (45 ml) minced fresh chives
1 tbsp (15 ml) minced fresh tarragon
1 tbsp (15 ml) fresh lemon juice
⅛ tsp (0.5 ml) smoked paprika
3 cups (750 ml) cooked and well-drained lobster meat
salt and pepper, to taste
12 mini brioche or potato bread rolls
micro greens, for garnish


  1. In a large bowl combine celery, mayonnaise, chives, tarragon, lemon juice and paprika. Stir to blend.
  2. Gently chop lobster leaving some claw meat whole. Fold into mayonnaise mixture. Add salt and pepper to taste.
  3. Cut mini brioche buns vertically, part way through centre, keeping partially attached at bottom. Press buns open and scoop spoons of lobster filling into centres. Garnish with micro greens and serve.
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