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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, especially if you're serving additional hors d'oeuvres. Cooked shrimp or lump crab is a fine alternative to lobster.

Ingreadients:

    • 3/4 pound cooked lobster meat, crabmeat or shrimp, coarsely chopped
    • 1/4 cup plus 2 tablespoons mayonnaise
    • 1 teaspoon chopped tarragon
    • 1/2 teaspoon finely grated lemon zest
    • Salt and freshly ground pepper
    • 12 mini brioche or Parker House rolls (about 2 1/2 inches)
    • Snipped chives, for garnish

Direction

  1. 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.
  2. 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.

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