Sheetpan Lobster Roll Sliders for 12

Instructions:

1. Whisk the base. In a large bowl, combine 1/4 cup Greek yogurt, 2 tbsp avocado oil mayonnaise, 1 tbsp fresh lemon juice, and 1 tsp Old Bay seasoning. Note: Whisk until the mixture is completely smooth and pale.
2. Fold in lobster. Gently stir in 1 lb chopped cooked lobster meat, 1 stalk finely diced celery, and 1 tbsp minced chives. Fold until the lobster is coated in a velvety layer without breaking the chunks of meat.
3. Chill the mix. Place the bowl in the refrigerator for at least 15 minutes. Note: This allows the flavors to marry and ensures the filling stays cool during the initial bake.
4. Prep the oven. Preheat your oven to 350°F (175°C).
5. Slice the rolls. Use a serrated knife to slice the entire 12 count block of Hawaiian rolls in half horizontally. Slice carefully until you have two equal slabs without detaching the individual buns.
6. Base placement. Place the bottom slab of buns onto a parchment lined baking sheet.
7. Fill the buns. Scoop equal portions of the chilled lobster mixture onto the bottom buns. Press lightly so the filling is level and doesn't spill over the edges.
8. Top and glaze. Place the top slab of rolls over the filling. Mix 3 tbsp melted unsalted butter with 1/2 tsp garlic powder and brush it generously over the top.
9. Bake and broil. Bake for 8-10 minutes until the edges are just starting to brown. Switch to the broiler for 1-2 minutes until the tops are mahogany colored and fragrant.
10. Final touch. Sprinkle 1 tbsp chopped fresh parsley over the hot buns and slice into 12 individual sliders.