Creamy Cajun Lobster Rolls

Instructions

1. Sauté the Lobster in Butter: Place a skillet over medium heat and add the butter. Once melted and lightly bubbling, add the chopped cooked lobster meat. Gently toss the lobster in the butter for 1–2 minutes, just until warmed through and evenly coated. The lobster should remain tender and juicy, not browned or overcooked. Remove from heat and set aside.
2. Prepare the Creamy Cajun Sauce: In a medium bowl, combine the mayo and sour cream until smooth. Add the Cajun seasoning, lemon juice, smoked paprika, and a light pinch of salt and pepper. Stir until fully blended, tasting and adjusting seasoning if needed. Fold in the chopped parsley to add freshness and color. If using minced garlic or diced celery, stir them in at this stage.
3. Combine Lobster and Sauce: Add the warm lobster meat to the bowl with the Cajun sauce. Gently stir until the lobster is evenly coated, taking care not to break up the pieces. The mixture should be creamy and well-balanced, with the lobster remaining the star.
4. Toast the Buns: Lightly butter the brioche or split-top buns if desired. Toast them in a skillet or toaster until golden brown and slightly crisp on the edges while remaining soft inside. Properly toasted buns help prevent sogginess and add texture.

Assembly and Serving