Mini Lobster Rolls

Staff Writer
Mini Lobster Rolls

Mini Lobster Rolls

This recipe is an updated twist on a summer favorite. Tender lobster in a rich, summer herb dressing placed inside a butter toasted bun is both comforting and elegant.

12
Servings
Deliver Ingredients

Ingredients

  • 2 Pounds lobster meat, cooked
  • 3/4 Cups mayonnaise
  • 1/4 Cup Dijon mustard
  • 1 Tablespoon chopped roasted garlic
  • 1 Tablespoon finely chopped tarragon
  • 1 Cup finely diced celery
  • 1/3 Cup sliced scallions
  • 1 Teaspoon old bay seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 12 mini hot dog buns
  • Softened butter, for grilling the hot dog buns

Directions

Heat a sauté pan or griddle to medium-high, spread the butter evenly on both side of the hot dog buns, and grill them until golden brown, about 2 minutes a side. Set aside the buns.

In a large bowl, mix the chopped lobster meat with mayo, mustard, roasted garlic, tarragon, parsley, celery, and scallions until everything is well incorporated. Season with the old bay and salt and pepper. Refrigerate the lobster salad for about an hour. Evenly distribute the lobster salad among the 12 grilled hot dog buns and serve.

Lobster Roll Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Roll Cooking Tip

When boiling lobster, add some fresh lemon wedges, a bay leaf, and black peppercorns in the water to develop another layer of flavor.

Lobster Roll Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

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