Lobster Roll Bites: A Gourmet Twist on a Classic Favorite
There’s something undeniably comforting about a classic lobster roll—but let’s be honest, it’s not exactly the most elegant dish to serve at a party. Enter Lobster Roll Bites: a sophisticated, bite-sized version that merges the buttery decadence of lobster with the airy elegance of French choux pastry.
These aren’t just mini lobster rolls—they’re a culinary statement. Each puff is crisp on the outside, tender within, and packed with a chilled lobster salad that hits every note: briny, creamy, citrusy, and herbaceous. Finished with microgreens and a whisper of spice, these bites are perfect for dinner parties, weddings, or as an upscale amuse-bouche that’ll leave people talking.
What Makes These Bites So Special?
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Savory Profiteroles: Classic pâte à choux gets a makeover with cracked black pepper and lemon zest, making each puff a flavorful base that holds up to the richness of the filling.
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Lobster Salad, Elevated: This is no mayo-heavy mix. We use crème fraîche, preserved lemon, fresh tarragon, and a touch of horseradish for a balanced, luxurious filling.
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Elegant Garnish: A bit of microgreens, Espelette pepper, or even caviar/tobiko gives each bite a jewel-like finish.
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Make-Ahead Friendly: The choux can be made in advance, and the salad stays fresh in the fridge for hours—ideal for entertaining.
Recipe: Lobster Roll Bites with Lemon-Pepper Choux
Yield: ~24 bites
Prep Time: 45 min | Cook Time: 35 min | Chill Time: 30 min
Ingredients
For the Choux Pastry:
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½ cup water
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½ cup whole milk
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½ cup (1 stick) unsalted butter
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1 tsp kosher salt
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½ tsp cracked black pepper
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Zest of 1 lemon
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1 cup all-purpose flour
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4 large eggs (room temp)
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Optional: pinch of cayenne for heat
For the Lobster Salad:
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1 lb cooked lobster meat (tail and claw), roughly chopped
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¼ cup crème fraîche
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1 tsp finely chopped preserved lemon (rind only)
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1 tsp lemon juice
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1 tbsp finely diced celery
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1 tsp prepared horseradish
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1 tsp chopped fresh tarragon (or dill)
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Salt & white pepper, to taste
Garnish:
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Microgreens or chives
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Espelette pepper (or sweet paprika)
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Optional: tobiko or black caviar
Instructions
Step 1: Make the Choux Pastry
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a medium saucepan, combine water, milk, butter, salt, black pepper, and lemon zest. Bring to a simmer over medium heat.
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Add the flour all at once and stir vigorously with a wooden spoon until a dough forms and pulls away from the sides—about 2 minutes.
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Transfer the dough to a stand mixer with a paddle attachment (or use a bowl and hand mixer). Beat for 1–2 minutes to cool slightly.
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Add eggs one at a time, mixing thoroughly between each addition. The final dough should be glossy and hold a soft peak.
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Transfer to a piping bag and pipe 1-inch rounds onto your baking sheet. Wet your finger to smooth any peaks.
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Bake for 25–30 minutes, or until golden brown and crisp. Cool completely on a wire rack.
Step 2: Make the Lobster Salad
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In a bowl, combine crème fraîche, preserved lemon, lemon juice, celery, horseradish, and herbs.
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Fold in chopped lobster gently. Taste and season with salt and white pepper.
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Chill for at least 30 minutes.
Step 3: Assemble the Bites
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Slice choux puffs in half horizontally.
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Spoon or pipe lobster salad into the bottom halves.
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Top with microgreens, a pinch of Espelette pepper, and caviar/tobiko if using.
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Place the tops back on at an angle (or serve open-faced for presentation).
Garnish optionally with a spot of black caviar. **
Nutritional Information (Per 1 Bite)
Estimates based on 24 servings
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Calories: 120
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Fat: 8g
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Saturated Fat: 4g
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Carbohydrates: 7g
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Sugar: <1g
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Protein: 6g
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Cholesterol: 55mg
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Sodium: 180mg
Pro Tips
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Want extra crisp puffs? Dry out baked choux in a 200°F oven for 10 more minutes.
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Lobster too pricey? This also works beautifully with crab or poached shrimp.
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Hosting a big party? The filling and choux can be made the day before—assemble just before serving.
