Mini Brioche Lobster Rolls

By zeenieme

Ingredients

• 3/4 pound cooked lobster meat, crabmeat or shrimp, coarsely chopped
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 tsp chopped tarragon
• 1/2 tsp 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

Details

Servings 12

Preparation

Step 1

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.