Mini Lobster Rolls
These gorgeous mini rolls showcase the delicious lobster meat, blended with creamy mayo, diced celery and a little seasoning. Encased in a buttery toasted brioche, the result is a harmonious blend of sweet and savoury notes that captures the essence of the sea.
What you’ll need
- 200g cooked wild lobster meat
- 125g light mayonnaise
- 1 tbsp lemon juice (or more to taste)
- 1 large stick celery, finely chopped
- bunch of chives, finely chopped
- 2-3 pinches of paprika
- lettuce leaves
- pinch chilli flakes
- 1-2 tbsp butter
- 5-6 brioche hot dog rolls
- Keta (salmon caviar) to garnish (optional)
Let's Cook!
Step 1
Mix the mayonnaise, paprika, celery, lemon juice, chilli flakes and most of the chives together in a bowl. Season with salt and pepper and then fold in the lobster meat. Refrigerate while you toast the brioche rolls
Step 2
Cut the ends off each roll and then cut in half. Slit each roll in the top and then toast in a frying pan with the butter. Once warm, split the lobster filling between all the rolls and then add some lettuce. Add a sprinkle more paprika, the keta and the remaining chives.
