# Components:
→ Lobster Filling
01 - 1 pound cooked lobster meat, chopped
02 - 2 tablespoons mayonnaise
03 - 1 tablespoon plain Greek yogurt
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 tablespoon fresh tarragon or dill, chopped
08 - 1/4 teaspoon celery seed
09 - Salt and freshly ground black pepper, to taste
→ Lemon-Herb Aioli
10 - 1/2 cup mayonnaise
11 - 1 clove garlic, minced
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon fresh parsley, chopped
15 - 1/2 teaspoon lemon zest
16 - Salt and freshly ground black pepper, to taste
→ Assembly
17 - 8 slider buns (potato or brioche), split and lightly toasted
18 - 2 tablespoons unsalted butter, melted
19 - 1 tablespoon fresh parsley, chopped, for garnish
20 - Lemon wedges, for serving
# Method:
01 - Whisk mayonnaise, minced garlic, lemon juice, Dijon mustard, parsley, lemon zest, salt, and pepper in a small mixing bowl until smooth. Refrigerate until needed.
02 - In a separate bowl, gently toss chopped lobster meat, mayonnaise, Greek yogurt, lemon juice, lemon zest, chives, tarragon or dill, celery seed, salt, and pepper until lobster is evenly coated.
03 - Brush the cut sides of the slider buns with melted butter. Toast in a skillet or under the broiler until golden brown, 1 to 2 minutes.
04 - Spread a thin layer of lemon-herb aioli on both cut sides of each bun. Evenly portion the lobster filling onto the bottom halves and cover with the top halves.
05 - Sprinkle sliders with chopped parsley. Serve immediately with lemon wedges on the side.
