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Lobster Sliders with Y Series Viognier Béarnaise Mayonnaise

  • Author: Britt Stager
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 sliders 1x
  • Category: Dinner, Lunch, Appetizer


These Lobster Sliders with a Quick Béarnaise Mayonnaise will become a Friday night favourite! High-quality sustainably sourced lobster, courtesy of Chef’s Vault, is gently poached in butter before being served on a toasted slider bun with a quick béarnaise mayo made with Yalumba Wine’s Y Series Viognier. 

Please enjoy responsibly. 


Units Scale

Butter Poached Lobster Slider

  • 1/2 cup salted butter
  • 16 oz lobster claw & knuckle meat from Chef’s Vault
  • 2 tbsp fresh chives, chopped
  • 810 brioche slider buns, toasted
  • 1/2 cup fresh pea shoots

Quick Béarnaise Mayonnaise


  1. In a large pan, over medium-low heat, gently melt butter. Do not allow it to boil. Add raw lobster and allow it to poach for 8-10 minutes, or until cooked through, stirring occasionally. Be careful not to overcook lobster. Poached lobster should have an internal temperature of about 145°F. Sprinkle with chives.
  2. While the lobster poaches, prepare the Quick Béarnaise Mayonnaise. Pour all ingredients into a bowl and mix well. Set aside until ready to use.
  3. To assemble sliders, spread 1 tbsp of mayo over toasted bun. Top with 2 oz of lobster. Sprinkle with fresh pea shoot. Serve immediately with a glass of Yalumba Wine’s Y Series Viognier.

Keywords: Lobster Sliders, Lobster Roll, Lobster Sandwich