Robert’s Maine Grill Lobster Sliders
3 ½ cups white flour
2 tablespoons baking powder
1 tablespoon salt
2 tablespoons sugar
½ pound of butter, very cold, cut into 1” cubes
1 cup buttermilk
¼ cup whole milk
1 ounce melted butter to brush on biscuits
1 teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper
For the sliders:
5 buttermilk biscuits
1 head green leaf lettuce
1 pound fresh, cooked lobster meat (about four, 1 pound lobsters); cooled and chopped into bite-sized chunks
1 teaspoon slider seasoning
Add all dry ingredients (flour, baking powder, salt, sugar) into a food processor and pulse until they are thoroughly mixed.
Add the cubed butter and pulse 12-15 times. (At this point the size of the butter chunks should be about the size of split peas.)
Pour flour-butter mixture into a large mixing bowl
Create a hole in the middle of the flour and pour in buttermilk and milk
Slowly fold the mixture into the liquid. Continue until all the milk is incorporated into the flour and the dough is slightly tacky.
Knead the dough 10 times and let sit uncovered for 10 minutes
Roll out the dough to a ½ inch thickness and cut out biscuits. Roll out leftover dough and cut that into biscuits.
Placed on greased cookie sheet and brush with melted butter
Bake at 450 degrees for 4-5 minutes.
Mix all ingredients until spice mixture is uniform.
Slice the buttermilk biscuits in half and spread butter across the inside of the biscuits. Place face down on a heated griddle or cast iron fry pan and toast until golden brown – about 2-3 minutes.
While the biscuits are being grilled, mix the lobster meat with enough mayonnaise to lightly coat every piece of lobster. Mix in about 1 teaspoon of the lobster slider seasoning mix or to taste.
When the biscuits are done, place a piece of green leaf lettuce on the bottom half of each biscuits so that the lettuce overlaps the biscuit slightly. Top with the lobster salad mixture and then the top half of the biscuit. Serve immediately.