Mini Lobster Roll Recipe

My mom and grandmothers had some pretty inventive ways of making lobster not boring now lobster is a treat and costs a fortune.

Mini lobster roll recipe.

16 mini brioche hot dog buns or rolls. 1 tablespoon chopped fresh dill. 3 celery stalks diced. Even though both celery and dill pickles provide that added crunch that pairs with the lobster so perfectly the bite from the dill pickle really takes these rolls to the next level.

Arrange bread rounds on rimmed baking sheet and broil until butter starts to brown rotating sheet for even browning about 2 minutes. 4 tablespoons unsalted butter melted. Use tongs to remove the lobster from the water and place in the ice bath to stop the cooking. 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.

In a medium bowl combine the mayonnaise lemon zest and juice tarragon celery capers and 1 4 teaspoon salt. Add the lobster to the pot and boil until bright red about 7 to 10 minutes. Prepare an ice bath while the lobster cooks. Using a small spoon carefully hollow out the rolls.

Used 12 whole wheat hawaiian rolls instead of 24 and doubled the recipe so essentially quadrupled the amount of filling per roll. 1 pounds cooked lobster meat diced. Also omitted the shrimp and used all lobster. Kosher salt and freshly ground black pepper.

Mix together with a rubber spatula until everything is incorporated. Spread some garlic butter on each bread round. One thing that gives these mini lobster rolls an elevated flavor is swapping out the celery for finely diced dill pickles. 2 tablespoons chopped fresh parsley.

This is a wonderful summer or winter treat and makes a fancy. When the lobster is cool enough to handle break apart the tail and claws and remove the meat.