Mini Lobster Rolls with King’s Hawaiian Bread: The Party App Everyone Will Love

story by EMILIA LOPEZ • photo by KALEA MARTIN

Pigs in a blanket. Stuffed mushrooms. Mini meatballs. Deviled eggs. Sound familiar? If you go to a party that serves hors d’oeuvres or small bites, chances are you’ll find at least one of these handheld appetizers. And hey, there’s nothing wrong with the classics, but if you find yourself in the position of hosting and want to serve something a bit more unique and elevated, mini lobster rolls are the move.

How to Make Mini Lobster Rolls

The key here is to start with the right bread. King’s Hawaiian dinner rolls or any similarly pillowy alternative make the perfect base. Instead of slicing them in half, cut a slit from the top to create a sort-of boat for the lobster to sit. Not only does this keep the filling neatly in place, but it also helps the rolls sit pretty on a platter without toppling over.

From there, decide your lobster roll style. Do you want to go Connecticut-style, with warm lobster tossed in butter, or Maine-style, served chilled with mayo, chives, and celery? Either way, you’ll only need a scoop or two of lobster per roll, which makes them perfect for passing around at a party.

Budget Friendly Swaps

Now, lobster isn’t exactly a cheap ingredient, even if you do decide to make mini lobster rolls rather than full sized ones. Frozen langostino lobster (often sold in bags in the freezer section) is a great stand-in for the pricier claw or tail meat. Canned lobster works in a pinch, too. And if you’re serving a bigger crowd, try stretching the lobster by mixing it with chopped shrimp—or skip the lobster entirely and go all-in on shrimp rolls for a similar vibe.

However you decide to make them, these mini lobster rolls hit the sweet spot between indulgent and approachable. They’re familiar enough that guests will dive right in, but fancy enough to feel like a treat. Find the full recipe ahead.

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Mini King’s Hawaiian Lobster Rolls Recipe

Note: while lobster rolls can certainly be a great appetizer for a dinner party, please make sure none of your guests have a shellfish allergy.

Ingredients:

• 12 King’s Hawaiian dinner rolls
• 1 pound cooked lobster meat (canned, frozen, or a mix of lobster and shrimp)
• 4 tablespoons unsalted butter, melted (for brushing the rolls)
• 1 tablespoon lemon juice
• 1/4 teaspoon salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper

For Maine-Style (cold, mayo-based):

• 3 tablespoons mayonnaise
• 2 tablespoons finely diced celery
• 1 tablespoon finely chopped chives

For Connecticut-Style (warm, butter-based):

• 4 tablespoons unsalted butter

• 1 teaspoon lemon zest

• 1 tablespoon chopped parsley

Instructions:

1. Prepare the rolls: Preheat your oven to 350°F. Slice a slit into the top of each dinner roll, creating a small “boat” shape without cutting all the way through. Place the rolls on a baking sheet. Brush the tops with melted butter and bake for 5–7 minutes, until lightly golden and warm.
2. Make the Maine-style filling (option 1): In a mixing bowl, combine lobster meat, mayonnaise, celery, chives, lemon juice, salt, and pepper. Stir until well coated, then cover and refrigerate for at least 15 minutes.
3. Make the Connecticut-style filling (option 2): Melt butter in a skillet over low heat. Stir in lemon zest and parsley. Add the lobster meat and cook for 2–3 minutes, just until warmed through. Season with salt and pepper.
4. Assemble the rolls: Fill each toasted roll with a generous spoonful of the lobster mixture. Make sure the filling mounds slightly over the top for that classic lobster roll look.
5. Serve: Arrange the mini lobster rolls on a platter. For a little flair, garnish with extra chopped chives or parsley and lemon wedges on the side. Serve immediately while warm (for Connecticut style) or chilled (for Maine style).