In a mixing bowl combine the lobster, 1/2 cup of the Asparagus Mayonnaise, the chopped
eggs and tarragon and fold gently together to combine. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the freshly ground white pepper. Refrigerate until ready to serve.
In a second mixing bowl combine the shrimp with 1/4 cup of the Remoulade
Sauce, the parsley and toss to combine. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the freshly ground
white pepper and refrigerate until ready to serve.
In a third mixing bowl combine the wasabi paste with the mayonnaise, the
chives, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper and stir to combine. Add the crabmeat, and fold together. Gently fold in the wasabi
tobiko and refrigerate.
When ready to serve, cut the
brioche rolls in half horizontally and lightly toast, if desired.
For the lobster sliders, spoon 1/4 cup of the
lobster filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top the lobster filling with 1 piece of
crisp cooked bacon, and top each slider with the top portion of bun.
For the
shrimp sliders, spoon 1/4 cup of the shrimp filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a half slice of tomato and then top each slider with the top portion of bun.
For the crabmeat sliders, spoon 1/4 cup of the crabmeat filling onto the bottom cut halves of 8 rolls (this amount may vary depending on the size rolls you have purchased). Top each with a slice of
avocado and then top each slider with the top portion of bun.
In a mixing bowl toss the greens with the olive oil to just coat and season with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of white pepper. Serve each guest the 3 different sliders and
garnish the plates with 1/2 a cup of the mixed
greens. Serve with
potato chips.
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