If your house is anything like ours, we’re watching football games all weekend at the moment. Enter- party food. There’s nothing we love more than having people over to watch our favorite teams, but eating chips and salsa all weekend was starting to get old. I turned to our friends at Truffleberry Market for a fresh take on a classic and they exceeded all expectations with these mini Lobster Rolls! I’m officially convinced that everything tastes better in a “mini” version, and that micro-greens are the must have accessory of the moment. Try it for yourself…
Ingredients - Makes 2 dozen mini Roll-ettes.
- 3-1 1/2 pound lobsters, steamed and tail/claw meat removed (about 3 cups lobster meat)
- 3 tablespoons meyer lemon aioli (we make ours in house, but you can also add freshly grated meyer lemon zest from 1 lemon into store bought mayonnaise)
- 1 tablespoon lemon juice from Meyer Lemon
- kosher salt to taste. Literally, add some and taste it! Then add some more.
- freshly ground pepper to taste. A good, serious pinch.
- 1 tsp old bay seasoning (for that je ne sais quois)
- 2 tablespoons melted butter
- 1 batch Mini Brioche cut into 1.5” rolls. We make ours in house, but you can also substitute 6 high quality hot dog rolls. Cut them into 4 small mini rolls through the narrow part of the roll.
- 4 tablespoons chopped fresh chives
- 2 tsp chopped fresh tarragon
Boil the lobsters. Chop the tail, claw and leg meat into bite sized pieces and place in a large bowl. Whisk the mayonnaise with zest and lemon juice in a small bowl and season with salt and pepper to taste. Add old bay, tarragon and half of the chives. Gently toss the dressing with the lobster meat and taste- season with additional salt and pepper if needed. Trust your taste buds!
Heat a medium skillet over medium heat and add two tablespoons of butter. Toast the outside of the rolls in the skillet until golden brown. Using tongs, rotate so each side is golden brown and buttery. Repeat with remaining rolls.
Open each roll and fill with 1 oz of the lobster salad. top with chopped chives. Serve immediately.
[Photos By Hallie Duesenberg]