Q2: How should I store leftovers?

A2: Store leftover ingredients separately in the refrigerator and assemble just before serving.

Q3: Can I use frozen lobster?

A3: Yes, frozen lobster is acceptable. Just make sure to thaw it fully before cooking.

A4: For a vegan alternative, consider using jackfruit in place of lobster and a vegan cream for the key lime sauce.

A5: Lobster is done when it is opaque and firm, but not chewy or rubbery.

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Preheat the oven to 350°F (175°C).
Melt butter and brush the inside of the brioche buns.
Toast the brioche in the oven until lightly golden.
In a bowl, combine lobster meat with salt and pepper.
For the key lime cream, whisk together key lime juice, condensed milk, and heavy cream until smooth.
Assemble the mini lobster brioche by placing the seasoned lobster mixture inside the toasted brioche.
Drizzle key lime cream over the lobster.
Garnish with microgreens and serve immediately.

Use fresh lobster meat for the best flavor. Avoid burning the brioche while toasting.