Thaw and chop lobster/langostino into small pieces. Drain any water or blot with a paper towel. Mix in a bowl with some freshly squeezed lemon juice, mayo, chives, and diced red onion, and add a little salt and pepper.
We used regular slider buns this time, but brioche buns are preferred.
I toasted the buns in a tiny bit of olive oil in a pan, then i lined them with spinach leaves before adding the filling to keep the bread from getting soggy. I also added some butter/earth balance to the top bun.
Next time I'd add some slices of heirloom tomato!
Serving
Suggestions
2 sliders per person, with a side salad
Originally Submitted
8/13/2013
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