Try this Maine Lobster Sliders recipe, or contribute your own.
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tbsp salt
- 1 cup buttermilk
- 2 tbsp baking powder
- 1 tsp dried oregano
- 2 tbsp sugar
- 1 tsp dried thyme
- 1 tsp celery salt
- 1/4 cup whole milk
- buttermilk biscuits
- 3 1/2 cups white flour
- 1/2 pound of butter very cold cut into 1†cubes
- 1 oz melted butter to brush on biscuits
- slider seasoning
- sliders
- 5 buttermilk biscuits
- softened butter
- 1 head green leaf lettuce
- 1 pound fresh cooked maine lobster meat (about four 1 pound lobsters); cooled and chopped into bite-sized chunks
- hellman’s mayonnaise
- 1 tsp slider seasoning
- Carbohydrate 178.241746195257 g
- Cholesterol 91.7799663712875 mg
- Fat 41.9275500112098 g
- Fiber 6.22509175630827 g
- Protein 29.9234620302414 g
- Saturated Fat 23.0105167426611 g
- Serving Size 1 1 -6 (646g)
- Sodium 2408.82399006705 mg
- Sugar 172.016654438948 g
- Trans Fat 3.31570380462697 g
- Calories 1219 calories
Step-by-step
- Add all dry ingredients (flour, baking powder, salt, sugar) into a food processor and pulse until they are thoroughly mixed.
- Add the cubed butter and pulse 12-15 times. (At this point the size of the butter chunks should be about the size of split peas.)
- Pour flour-butter mixture into a large mixing bowl
- Create a hole in the middle of the flour and pour in buttermilk and milk
- Slowly fold the mixture into the liquid. Continue until all the milk is incorporated into the flour and the dough is slightly tacky.
- Knead the dough 10 times and let sit uncovered for 10 minutes
- Roll out the dough to a ½ inch thickness and cut out biscuits. Roll out leftover dough and cut that into biscuits.
- Placed on greased cookie sheet and brush with melted butter
- Bake at 450 degrees for 4-5 minutes.
- Mix all ingredients until spice mixture is uniform.
- Slice the buttermilk biscuits in half and spread butter across the inside of the biscuits. Place face down on a heated griddle or cast iron fry pan and toast until golden brown - about 2-3 minutes.
- While the biscuits are being grilled, mix the lobster meat with enough mayonnaise to lightly coat every piece of lobster. Mix in about 1 tsp of the lobster slider seasoning mix or to taste.
- When the biscuits are done, place a piece of green leaf lettuce on the bottom half of each biscuits so that the lettuce overlaps the biscuit slightly. Top with the lobster salad mixture and then the top half of the biscuit. Serve immediately.
Balancing short baking times with delicate seafood requires precise coordination in the kitchen, particularly when handling crustacean protein that toughens under excessive heat. Because the biscuits bake rapidly at 450 degrees Fahrenheit, the dough must be mixed, rolled, and cut efficiently so the oven is ready the moment the resting window closes. Keeping the butter very cold and pulsing it only until it reaches the size of split peas guarantees steam pockets will form inside the crumb, yielding a flaky structure capable of supporting a rich filling. If a food processor is unavailable, a pastry blender or two knives used with quick, vertical motions will cut the fat into the dry ingredients without transferring hand heat.
While the biscuits bake, the lobster meat requires minimal processing to maintain its natural sweetness and tender texture. Chilling the cooked claw and tail meat thoroughly before dabbing it with mayonnaise prevents the dairy fat from breaking down prematurely against warm seafood. Adding the slider seasoning gradually lets the palate dictate the spice level, ensuring the garlic, pepper, and celery salt complement the oceanic flavor rather than mask it. Toasting the split biscuit halves face down on a heated cast-iron fry pan for two to three minutes creates a crisp barrier that stops the mayonnaise and lobster juices from turning the crumb soggy.
Assembling the components right before eating preserves the textural contrast between the crunchy toasted bread and the cool, dressed lobster. Placing a green leaf lettuce barrier directly on the bottom half of the warm biscuit protects the bread from moisture while adding a clean, vegetal crunch to every bite. Since lobster meat degrades rapidly in quality once mixed with dressings, any surplus salad should be stored separately from the baked goods to prevent the starches from absorbing excess liquid.
