INGREDIENTS

  • 3/4 lb cooked lobster meator crabmeator shrimp , coarsely chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons mayonnaise
  • 1 teaspoon chopped tarragon
  • 1/2 teaspoon finely grated lemon zest
  • salt , to taste
  • fresh ground pepper , to taste
  • crushed red pepper flakes , to taste (optional)
  • 12mini brioche rollsormini parker house mini parker house rolls (about 2 1/2 inches)
  • snipped chives , for garnish

DIRECTIONS

  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.