Mini Lobster Rolls with Spicy Mayo & Ponzu

These mini lobster rolls are the perfect hors d’oeuvres to serve at any summer get together. I grew up picking lobsters fresh from the water in Martha’s Vineyard. Using up leftover meat the next day to make lobster rolls has always been my favorite summer meal. I love the chilled sweet and tender lobster meat combined with mayonnaise in toasted buttery buns. This particular recipe opts for smaller rolls, which means you don’t have to feel bad about eating multiple rolls in one sitting. I choose to combine the mayonnaise with Sriracha and ponzu for a spicy Asian spin on the classic lobster roll.

Mini Lobster Rolls with Spicy Mayonnaise & Ponzu

Tips for Cooking Lobsters

Lobsters are harvested in New England year round though they are primarily considered to be “in season” during the summer months starting in June. During the summer I usually buy live whole lobsters and cook them myself for dishes such as this. During the cooler winter months I frequently opt to have the fishmonger boil or steam them so that I can just pick them up. But if you are buying your lobsters whole, it takes about 4½ pounds of live lobsters to get 1 pound of meat.

If using fresh lobsters, buy them as close to the time you plan on cooking them as possible. They can be purchased a day beforehand and kept in the refrigerator, wrapped in damp paper towels or newspaper to ensure they remain alive until just before cooking.

Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets.

Key Ingredients in This Recipe

• Lobster – Use leftover lobster meat from a lobster boil or you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets.
• Mayonnaise – Mayonnaise adds a creamy texture to this take on New England style lobster rolls. If you don’t like mayonnaise you can substitute for melted butter instead.
• Ponzu – Ponzu is a citrus based Japanese sauce made with soy sauce, citrus (commonly lemon or lime), katsuobushi (also known as bonito flakes), kombu (a type of kelp) and rice vinegar. 
• Sriracha – Sriracha is a chili garlic hot sauce made with vinegar. I love combining sriracha with mayonnaise to make a quick and delicious spicy mayo that tastes good on just about anything.

How to Make Spicy Mayo & Ponzu Lobster Rolls

1. Mix the sauce. In a small bowl whisk the mayonnaise, Sriracha and ponzu together until completely combined.
2. Make the lobster salad. In a medium mixing bowl stir the lobster meat, mayonnaise mixture, celery and onion until completely incorporated.
3. Refrigerate lobster salad. Cover and refrigerate the lobster salad until ready to serve.
4. Toast rolls. Make a slice on the top of each roll, making sure to leave the bun in once piece. Heat a large sauté pan over medium heat, add butter and allow it to melt. Toast the rolls on both sides until golden brown, about 1 minute each side.
5. Assemble and serve. Add a piece of the lettuce to each roll. Scoop the lobster mixture into the roll until it is filled and garnish with green onion. Serve immediately.

Other Recipes to Try

If you enjoy this lobster roll recipe, I recommend checking out some of these:

• Lobster Grilled Cheese with Avocado
• Lobster and Bacon Tacos with Old Bay Crema
• New England Style Lobster Roll

Mini Lobster Rolls with Spicy Mayonnaise & Ponzu

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Serves 6 mini lobster rolls

US Customary – Metric

Ingredients:

• 1 pound lobster meat chopped
• 2 tablespoons mayonnaise, I use Best Foods Organic Mayonnaise
• 1½ teaspoons Sriracha
• 1 teaspoon lime ponzu
• 3 tablespoons diced celery
• 2 tablespoons diced yellow onion
• 6 brioche dinner rolls or other type dinner rolls
• 2 tablespoons unsalted butter
• 6 leaves green leaf lettuce for serving
• 1 green onion sliced on a bias, for garnish

Instructions:

• In a small bowl whisk the mayonnaise, Sriracha and ponzu together until completely combined.
• In a medium mixing bowl stir the lobster meat, mayonnaise mixture, celery and onion until completely incorporated.
• Cover and refrigerate the lobster salad until ready to serve.
• Make a slice on the top of each roll, making sure to leave the bun in once piece. Heat a large sauté pan over medium heat, add butter and allow it to melt. Toast the rolls on both sides until golden brown, about 1 minute each side.
• Add a piece of the lettuce to each roll. Scoop the lobster mixture into the roll until it is filled and garnish with green onion. Serve immediately.

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