Mini Brioche Lobster Rolls

Manami's Note:

These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best Holiday Hors d'Oeuvres Best Recipes of 2007" from F&W Magazine, Grace Parisi, December 2007. This is another make ahead recipe, even though it doesn't take too long to prepare.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• ¾ lb cooked lobster meat or ¾ lb crabmeat or ¾ lb shrimp , coarsely chopped
• ¼ cup mayonnaise
• 2 tablespoons mayonnaise
• 1 teaspoon chopped tarragon
• ½ teaspoon finely grated lemon zest
• salt , to taste
• fresh ground pepper , to taste
• crushed red pepper flakes , to taste (optional)
• 12 minibrioche rolls (about 2 1/2 inches) or 12 mini parker house rolls (about 2 1/2 inches)
• snipped chives , for garnish

Directions:

1. In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
2. Season with salt and pepper.
3. Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around.
4. Using a small spoon, carefully hollow out the rolls.
5. Spoon the lobster filling into the rolls, garnish with the chives and serve.
6. *The lobster salad can be refrigerated for up to 2 days.
7. **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.