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Mini Brioche Lobster Rolls

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“These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best Holiday Hors d'Oeuvres Best Recipes of 2007" from F&W Magazine, Grace Parisi, December 2007. This is another make ahead recipe, even though it doesn't take too long to prepare.”

Ingredients Nutrition


  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.

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