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Lobster Croissant Rolls

Indulge in these buttery, flaky Lobster Croissant Rolls filled with rich lobster meat and a creamy, zesty filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 275
Ingredients Method Notes

Ingredients
  

Lobster Filling
  • 3 2/3 cups lobster meat, cooked and chopped (about 1 lb 7 oz) The star of this dish.
  • 1/3 cup mayonnaise (about 3 oz) Provides richness.
  • 1/4 cup celery, small diced (about 2 oz) Adds crunch.
  • 1 Tbsp tarragon, finely chopped Infuses flavor.
  • 1 Tbsp lemon zest Adds brightness.
Croissants
  • 24 pieces Pillsbury™ Freezer-to-Oven Croissant Dough Butter Straight, 1.25 oz each (about 1 lb 14 oz total) For the base of the rolls.
Garnish
  • To taste fresh chives, finely chopped Optional garnish.

Method
 

Bake Croissants
  1. Begin by baking the Pillsbury™ Croissant Dough according to the package instructions. Ensure they turn a beautiful golden brown and let them cool completely to maintain their flakiness.
Prepare the Filling
  1. In a large mixing bowl, combine the cooled lobster meat with mayonnaise. Stir gently to ensure each piece is well-coated but remains whole.
Add Fresh Ingredients
  1. To the lobster and mayonnaise mixture, add the diced celery, finely chopped tarragon, and lemon zest. Carefully mix all the ingredients together.
Slice the Croissants
  1. Take each cooled croissant and slice it from the top down about three-quarters of the way through, creating a pocket.
Stuff the Croissants
  1. Using a spoon or a small scoop, fill each croissant with about 1 ounce of the lobster mixture.
Garnish and Serve
  1. For an elegant finish, sprinkle each croissant with finely chopped chives. Serve two sliders per portion for a light meal or appetizer.

Notes

Consider adding hot sauce for heat, Old Bay seasoning for flavor, or substituting half of the lobster with shrimp for a seafood medley. The lobster filling can be made a few hours in advance and stored in the refrigerator. Avoid filling croissants too early to preserve flakiness.