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.
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INGREDIENTS
Nutrition- 3⁄4
- 1⁄4cup mayonnaise
- 2tablespoons mayonnaise
- 1teaspoon chopped tarragon
- 1⁄2teaspoon finely grated lemon zest
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- 12mini brioche rolls (about 2 1/2 inches) or 12 mini parker house rolls (about 2 1/2 inches)
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DIRECTIONS
- In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
- Season with salt and pepper.
- 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.
- Using a small spoon, carefully hollow out the rolls.
- Spoon the lobster filling into the rolls, garnish with the chives and serve.
- *The lobster salad can be refrigerated for up to 2 days.
- **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.
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