Mini Brioche Lobster Rolls

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.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 3⁄4 lb  cooked lobster meat or 3⁄4 lb  crabmeat or 3⁄4 lb shrimp, coarsely chopped
• 1⁄4 cup mayonnaise
• 2  tablespoons mayonnaise
• 1  teaspoon  chopped tarragon
• 1⁄2 teaspoon  finely grated lemon zest
•  salt, to taste
•  fresh ground pepper, to taste
•  crushed red pepper flakes, to taste (optional)
• 12  mini  brioche 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.