WILD THISTLE KITCHEN`S
PULL APART LOBSTER SLIDERS
Serves: 6–8 / Total Time: 40 Minutes / Yield: 12 sliders
INGREDIENTS
- 1 package of pull-apart dinner rolls such as King's Hawaiian
- 4 ounces salted butter, melted
- 1 tablespoon fresh chives, chopped
- 1 teaspoon Old Bay seasoning
- 1 garlic clove, finely granted
- 1 pound of cooked lobster meat *see notes
DIRECTIONS
- Preheat oven to 350°F
- Place rolls on a parchment lined baking sheet - don't separate rolls
- Using a serrated knife, cut circles in tops of all rolls. Using your fingers, pull out most of the bread inside but don't go through the bottom
- Combine milted butter, chives, Old Bay, and garlic in a bowl and stir well to combine
- Brush rolls all over and inside cavities with garlic and herb butter - save remaining butter for lobster
- Bake for 10 minutes until golden
- Toss warm, cooked lobster with remaining garlic and herb butter. *See notes for lobster options
- Fill rolls generously with lobster meat
- Garnish with chopped chives and enjoy
NOTES
For the lobster, you have options. If you don't want to wrestle with a live lobster, you can buy already steamed lobster and just gently warm it up in some butter on the stove top. I like to cook my own lobster for these pull apart lobster sliders. I always have frozen, raw lobster claw and knuckle meat from Butcher Box in my freezer. And I grab a few frozen lobster tails from the store. I just thaw them in the refrigerator overnight. With kitchen scissors, I snip down the underside of the tail and carefully pull the meat out. Be careful if you do this - lobster shells are sharp! Then I cook it all gently in butter, about 7-10 minutes, until just cooked through, chop it all up and this is what I use for these sliders. This butter can be strained, frozen, and used the next time you cook lobster.
If you prefer a mayonnaise based lobster salad, feel free to go that route with cooked and cooled lobster meat.
