Mini Brioche Lobster Rolls

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.