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Mini Brioche Lobster Rolls

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  Cooked lobster meat/Crabmeat / shrimp 3⁄4 Pound, coarsely chopped
  Mayonnaise 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Chopped tarragon 1 Teaspoon
  Finely grated lemon zest 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Rolls 12 (Mini Brioche / Parker House)
  Snipped chives 1 Tablespoon (For Garnish)
  Salt To Taste

1. In a food processor, combine the lobster meat with the mayonnaise, chopped tarragon and grated lemon zest and pulse to a chunky paste. Season with salt and black 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 and garnish with the chives.

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