Mini Brioche Lobster Rolls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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.
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