Maine Lobster Croissant Toastie Recipe | culture: the word on cheese
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Maine Lobster Croissant Toastie Recipe

Maine Lobster Croissant Toastie

Take your traditional lobster roll to the next level! In Maine, there are two types of lobster rolls: warm with butter or cold with mayo. This elevated recipe combines the two by layering a flaky croissant with melted mozzarella, a generous swipe of sweet bacon jam, Maine lobster in a mayo and crème fraîche bath, and topped with spicy arugula.



  • 8 ounces bacon about 8 slices
  • 1 onion
  • 1 garlic clove
  • 3 tablespoons cider vinegar 3 tablespoons light brown
  • sugar
  • 4 1/2 teaspoons maple syrup


  • 6 ounces cooked lobster meat coarsely chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons crème fraîche
  • 1 tablespoon chopped chives Kosher salt and freshly ground black pepper to taste
  • 2 large croissants
  • 1/4 cup bacon jam
  • 4 slices pre-cut fresh mozzarella log should be around 1/4-inch thick
  • 1/2 cup arugula



  • Heat oven to 350°F.
  • Roast bacon on a foil-lined baking sheet in oven until crispy, about 20 to 30 minutes.
  • Remove from oven and finely chop bacon. Save the rendered fat.
  • Warm the fat in a medium sauté pan over medium heat. Add onions and garlic and cook until translucent. Add cider vinegar, brown sugar, and maple syrup. Bring to a simmer. Add bacon and cook on low for 10 minutes.
  • Remove from heat and cool to room temperature.


  • Heat oven to 425°F.
  • Combine lobster meat, mayonnaise, crème fraîche, and chives in a large mixing bowl. Gently mix. Season with salt and pepper.
  • Slice croissants in half and place on a parchment-lined baking sheet.
  • Spread the bottom half of croissants with bacon jam and cover each with 2 slices of mozzarella.
  • Bake 3 to 5 minutes, or until croissants are toasted and cheese has melted and slightly browned.
  • Remove from oven and place the bottom half of each croissant on a plate or serving tray. Add the lobster salad and top with arugula.

Derek Bissonnette

A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.

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