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

  1. 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.
  2. 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.
  3. Chop the lobster meat into thicker pieces and place in a bowl.
  4. Using a different cutting board, finely chop your celery and yourchives. Add both to your bowl of chopped lobster.
  5. Add old bay seasoning, mayonnaise, lemon juice and coarse Dijon mustard. Mix well. Set aside.
  6. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and non-stick spray. Set aside.
  7. Cut the ends off your rolls and place on your prepared baking sheet.
  8. 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.
  9. Spoon lobster mixture into your buttery toasted brioche buns. Serve with extra lemon wedges and potato chips or fried on the side.
  10. ENJOY!