Mini Lobster Rolls
Let’s be honest: It’s tough to make a bad lobster roll. But making an excellent lobster roll? That’s a different story. Miniature buns mean the perfect ratio of claw meat to toasted buttery bread (not to mention the presentation to end all adorable presentations).
⅓ cup mayonnaise
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
1¼ pounds cooked lobster meat, diced
3 celery stalks, diced
1 bunch scallions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, melted
16 mini brioche hot dog buns or rolls
Chives, for garnishing
1. In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice and mustard. Stir in the lobster meat, celery, scallions, parsley and dill; season with salt and pepper.
2. Heat a large skillet over medium heat. Working in batches, brush the melted butter onto both sides of the hot dog buns and then place them in the hot pan. Toast until golden brown on both sides, about 2 minutes.
3. Fill each bun with lobster salad. Serve immediately, garnished with chives.