Lobster Sliders

Lobster Sliders

Lobster Roll  Lobster Slider  Lobster Roll Sideview


Lobster Roll

Lobster Sliders

This magnificent simple lobster slider recipe uses lobster meat, celery, lime juice and mayo, that's all! A magnificent treat that originated from Atlantic Canada, where they truly know seafood.
It is traditionally done on a soft roll, smaller than a hotdog bun, lightly buttered, though you can use any bread you like. I would say that it goes best with softer rolls and brioche buns.
After speaking with the executive chef at a Halifax hotel, I learned that there are three key elements that make or break it:
The lobster meat should be about half and half claw and tail.
Never use frozen lobster meat.
Only use enough good quality mayonnaise to bind the lobster, no more.
5 from 4 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine Canadian
Servings 3 sliders or rolls


  • 1 cup shredded lobster meat, half and half claw and tail fresh, not thawed from frozen
  • ½ stalk celery minced
  • 1 tsp juice of freshly squeezed lime
  • 1 tbsp mayonnaise
  • 3 ea brioche slider buns or small white rolls
  • 1 tsp melted butter
  • pinch of salt to taste
  • 1 ea radish, grated optional


  • Mix all ingredients in a bowl and season to taste. Warm the buns and lightly butter the insides, assemble your rolls/ sliders and enjoy.
Keyword Lobster, Roll, Seafood, Slider
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