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.
More Fast Hors d'Oeuvres
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
How to Make It
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.
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.
Rich, tropical-fruited Chardonnay.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.