Rockin' Lobster Sliders

I'm from Maine and even though I live in Massachusetts now, I'm a Maine girl at heart.  Always will be.

When you think of Maine, what do you think of?

For a lot of people it is lobster.  I love lobster.  In fact, my Aunt introduced me to lobster when I was 2, I've been in love ever since.  When I was trying to think of something different to cook for dinner tonight that would be yummy and that I could share on my blog, inspiration struck when I thought "lobster sliders".

Let me tell you, I impressed even myself.  I'm not a confident cook, so I become a bit nervous and start doubting what I'm trying to do.  Luckily, Marc was there to help me and even helped me kick up the flavor a bit.  They super easy to make too.

Ingredients:

*2 Lobsters

Steamed by the grocery store, they usually don't charge for it and 

it's way easier than cooking them yourself then having to wait for them to cool.

*Mayo

*Lemon

*Pepper

*Chives

*Thyme

*Butter

*Dijon Mustard (not pictured, last minute addition)

*Dinner Rolls

First shell your lobsters.  No easy way to do this, just have to put your strong fingers on and do it.

While Marc was shelling the lobsters, I made the mayo  mixture.

I probably used between 2 and 3 tablespoons of mayo.

Then I diced up some chives, not a whole lot as you can see.  It's really a judgement call for what you want yours to taste like.

I squeezed some lemon juice into the mayo as well as a few grinds of pepper.  Again, no exact measurements.  I just eyeballed and tasted to get the flavor I wanted.

After I took this picture, I added in a very small amount of Grey Poupon mustard.  I don't think regular yellow mustard would have worked as well.  As for the mustard quantity, I would say I added less than a teaspoon of mustard.

In a saucepan I put 1/2 a stick of butter and some thyme leaves, I heated the pan on medium so I didn't scorch the butter or thyme.

While the pan on was, I would move rotate/shake/not sure of the cooking term the pan to incorporate the thyme into the butter.

Liberated Lobster Meat.

Action shot of chopping lobster into smaller pieces.

Those are Marc's hands, he is not handy with a camera.

Once the Thyme/Butter mixture was melted, I brushed onto my dinner rolls that I cut in half.

I put the oven on broil and popped them in while I did the last few steps of the lobster mixture.

Nicely diced Lobster. 

I had leftover butter & thyme after brushing the dinner rolls so I poured that over my lobster meat first.

Then I added the mayo mixture.  

Crispy and delicious rolls.

Voila!  Lobster Sliders!

The one thing I will do differently next time is leave out the chives.  I didn't like the taste of them with the thyme, luckily we added so few that the chives didn't ruin the taste of this batch.

Out of the 2 lobsters, I was able to fill 4 sliders.  Our lobsters were on the smaller side but I feel it was a decent portion, especially if you serve it with a side dish.   You could make more of a mayo mixture to make your lobster go further, but I wanted a subtle mayo taste.

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