Mini Lobster Rolls
I must say, I am feeling a little shellfish because I don’t want to share! How could I want to!? Served warm or at room temperature these babies get tossed lightly with mayo, coarse dijon mustard, lemon juice, chives, celery and old bay seasoning.
Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes
Ingredients
- 4 3-4 Oz. lobster tails medium to small size
- Fresh lemon juice from half of a lemon
- 3 TBSP finely chopped celery
- 1 TBSP chives
- 1 TBSP butter, melted andbasted on the buns
- 1 TSP coarse dijon mustard (newprimal brand)
- 2 TBSP mayo
- 1/2 TSP old bay seasoning
- Brioche hot dog buns from WholeFoods, ends cut off
- Crinkle potato chips, to serve on the side if desired
Instructions
- Bring a large pot of water to boil. Once boiling, add your lobster tails and boil for 5-7 minutes until they turn bright red in color. When done,remove from heat and immediately transfer to an ice bath. Keep in ice bath for 3-5 minutes to stop the cooking.
- When done being cooled, remove from ice bath and cut or crack the shells open to remove the lobster meat. transfer the meat to a cutting board.
- Chop the lobster meat into thicker pieces and place in a bowl.
- Using a different cutting board, finely chop your celery and yourchives. Add both to your bowl of chopped lobster.
- Add old bay seasoning, mayonnaise, lemon juice and coarse Dijon mustard. Mix well. Set aside.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and non-stick spray. Set aside.
- Cut the ends off your rolls and place on your prepared baking sheet.
- Melt your butter. Once melted, brush you buns with the butter and place on your prepared baking sheet. Bake in the oven for 3-5 minutes until buns are soft and warmed in the middle and toasty and buttery on the outside.
- Spoon lobster mixture into your buttery toasted brioche buns. Serve with extra lemon wedges and potato chips or fried on the side.
- ENJOY!