Place the croissants on a baking sheet lined with parchment paper, then let them thaw at room temperature for 30 minutes.
Step 2
Bake the croissants for 17 minutes at 180°C (350°F). Let cool.
Step 3
Cook the lobster for 8 minutes in salted boiling water, let it cool, and then shell the lobster.
Step 4
Cut the celery and carrot into cubes, then cook for 5 minutes with olive oil. Cut the grapefruit and orange into wedges. Chop the chives and finely chop the chili.
Step 5
Mix the lobster cut into small pieces with the mayonnaise, vegetables, chives, chili, and lime juice.
Step 6
Make a slit on the top of the croissants, add the mixture, then the segments of citrus.
