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)
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
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.