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Mini Brioche Lobster Rolls




Source of Recipe


From Best Holiday Hors D’oeuvres, Pairing of the Day: March 2008


Recipe Introduction



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.



List of Ingredients





TOTAL TIME: 30 MIN SERVINGS: 12

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
Directions
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.


Make Ahead
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. .



Recipe