Thursday, December 17, 2009

Mini Brioche Lobster Rolls

We all know that I am obsessed with lobster in all of its shapes and forms so it should come as no surprise that this recipe lept off the page as I was flipping through this month's Food & Wine Magazine. These are perfect for holiday entertaining or for early afternoon snacks.

Mini Brioche Lobster Rolls
  1. 3/4 pound cooked lobster meat, crabmeat or shrimp, coarsely chopped
  2. 1/4 cup plus 2 tablespoons mayonnaise
  3. 1 teaspoon chopped tarragon
  4. 1/2 teaspoon finely grated lemon zest
  5. Salt and freshly ground pepper
  6. 12 mini brioche or Parker House rolls (about 2 1/2 inches)
  7. Snipped chives, for garnish
  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.
    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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