Mini Lobster Rolls (Slow Cooker Method)
Buttery, tender lobster bathed in garlic-herb butter, served warm in toasted mini buns—these bite-sized lobster rolls feel fancy but couldn’t be easier. The slow cooker gently poaches the lobster in butter until it’s melt-in-your-mouth perfect, then all that’s left is piling it into buns.
Mini Lobster Rolls (Slow Cooker Method)
8
servings15
minutes1
hour30
minutes242
kcalIngredients
4–5 lobster tails (4–6 oz each), thawed if frozen
1 cup (2 sticks) unsalted butter, cut into pieces
4 cloves garlic, smashed
1 teaspoon Old Bay seasoning (or paprika + pinch of cayenne)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives or parsley
12–16 brioche slider buns or small hot-dog buns
Extra melted butter for brushing buns
Lemon wedges for serving
Directions
- Remove lobster meat from shells: With kitchen shears, cut down the top and bottom of each tail, crack open, and gently pull out the whole piece of meat. Cut into generous bite-sized chunks.
- Place butter, smashed garlic, Old Bay, salt, and pepper, and lemon juice in the slow cooker. Set to LOW and let the butter melt (about 15–20 minutes).
- Once butter is melted, stir, then add lobster pieces. Gently toss to coat every piece in butter.
- Cover and cook on LOW for 1½–2 hours, stirring once halfway through. Lobster is ready when it’s opaque and tender—do not overcook or it gets tough.
- Use a slotted spoon to transfer lobster to a bowl. Stir chives or parsley into the remaining garlic butter and spoon a little over the lobster (save the rest for dipping or brushing buns).
- Lightly butter the cut sides of the buns and toast in a skillet or under the broiler until golden.
- Pile warm lobster into toasted buns, drizzle with a touch more garlic butter, and serve immediately with lemon wedges on the side.
Tips & Shortcuts
- No time to remove shells first? Toss whole tails in the butter, cook 1 hour, then remove meat at the end.
- Make it lighter: Use half butter, half olive oil.
- Cold version: Chill the cooked lobster and mix with a touch of mayo, celery, and lemon for classic cold lobster rolls.
Rich, garlicky, buttery bliss in every mini bite—perfect for parties, date nights, or whenever you want to feel a little fancy without any fuss.
