Name: Buttery Lobster Croissant Roll
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 lb cooked lobster meat (claw, knuckle, or tail, chopped into bite-sized pieces); 4 large croissants, split but not fully cut through; 4 tablespoons unsalted butter; 1 tablespoon fresh lemon juice; 1 tablespoon fresh parsley, finely chopped; 1 teaspoon chives, finely chopped; ¼ teaspoon paprika (optional); Salt and pepper, to taste; Lemon wedges, for serving

Why You’ll Love This Recipe

I enjoy that it elevates a beloved sandwich into something gourmet yet approachable. The croissant brings buttery layers that complement the sweet lobster, and a well-balanced dressing ties it all together. It’s versatile, satisfying, and always feels worth the effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or cooked lobster meat, chopped
Croissant dough (homemade or store-bought) or pre-baked croissants, sliced
Unsalted butter
Mayonnaise or crème fraîche
Lemon juice
Optional add-ins: celery (finely diced), chives, fresh herbs, a pinch of paprika, or lemon zest
Salt and pepper

Directions

I gently warm or cube the lobster meat if not already prepped.
I combine lobster with mayonnaise (or crème fraîche), a squeeze of lemon juice, and any optional add-ins—then season to taste.
If using croissant dough, I roll it out and shape it into rolls, brushing with melted butter before baking until golden.
If using pre-baked croissants, I slice them open and lightly toast the insides with butter for crunch and flavor.
I fill each warm croissant with the lobster mixture and serve immediately.

Servings And Timing

This recipe makes about 4 rolls. Prep takes around 15 minutes, plus 10–15 minutes to bake croissant dough if needed. If using pre-baked croissants, the total time is closer to 10 minutes.

Variations

I sometimes fold in a touch of Dijon mustard or a bit of curry powder for a flavor twist.
For crunchy texture, I add finely diced celery or a small handful of chopped chives.
Replacing mayonnaise with a bit of light crème fraîche makes the filling feel fresh and slightly tangy.

Storage/Reheating

I enjoy these best fresh, but I store leftovers in the refrigerator in an airtight container for up to 24 hours. To reheat, I warm the filling separately and toast the croissant lightly, then assemble before serving to preserve texture.

FAQs

Can I Use Frozen Lobster Meat?

Yes—I thaw it fully and pat dry before mixing to avoid watery filling.

Can I Prep Lobster Filling in Advance?

Absolutely—I prepare it up to a day ahead and refrigerate. I just fill the croissants just before serving to keep everything fresh.

Are Pre-Baked Croissants Okay?

Yes—they save time and still taste decadent, especially if lightly toasted with butter.

Can I Skip the Butter on the Croissant?

Yes—but I find a light toast with butter adds such inviting flavor and texture.

Can I Make These Ahead for a Party?

Yes—I toast and fill the croissants just before serving to keep them flaky and tender—offers the best presentation.

Conclusion

I love how a Buttery Lobster Croissant Roll turns a sandwich into something indulgent and elegant in just a few steps. Rich, flaky, and filled with sweet lobster—each bite feels like a celebration. Perfect for brunch guests or whenever I want something a little extraordinary.