Best Mini Lobster Rolls Recipes
MINI LOBSTER ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 6 mini rolls
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the mayonnaise, lemon zest and juice, tarragon, celery, capers and 1/4 teaspoon salt. Mix together with a rubber spatula until everything is incorporated. Fold in the lobster meat.
- Place a small amount of arugula on each bun. Top with the lobster salad.
MINI BRIOCHE LOBSTER ROLLS
These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best Holiday Hors d'Oeuvres Best Recipes of 2007" from F&W Magazine, Grace Parisi, December 2007. This is another make ahead recipe, even though it doesn't take too long to prepare.
Provided by Manami
Categories Lobster
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
- Season with salt and pepper.
- 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.
- Using a small spoon, carefully hollow out the rolls.
- Spoon the lobster filling into the rolls, garnish with the chives and serve.
- *The lobster salad can be refrigerated for up to 2 days.
- **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.
Nutrition Facts : Calories 56.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 22.3, Sodium 160.1, Carbohydrate 2.2, Sugar 0.5, Protein 5.9
MINI LOBSTER ROLLS
Lobster rolls always hit the spot, and this version is especially enjoyable in halved hot dog buns.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 9
Steps:
- Combine lobster, mayonnaise, lemon juice, chives, salt, and Old Bay, and cayenne if desired, in a small bowl.
- Heat butter in a 12-inch skillet over medium-high heat. Working in batches, toast buns until golden brown, about 3 minutes per side, transferring to a paper-towel-lined plate as you work. Fill each bun with 1/4 cup lobster salad.
MINI LOBSTER ROLLS
A perfect recipe for hors d'oeuvres, game-day bites, or just a fun way to eat this New England classic!
Provided by TROY RAY
Categories Seafood
Time 30m
Number Of Ingredients 13
Steps:
- 1. In a mixing bowl, mix together lobster, mayonnaise, celery, parsley, chives, salt, mustard, old bay, garlic powder and cayenne. Cover and set aside in refrigerate.
- 2. Split dinner roll on top, resembling a classic lobster roll bun, and place under broiler for a minute or two, to lightly toast.
- 3. Melt butter, and brush inside each roll.
- 4. Place a tablespoon and a half of the lobster filling in each roll. Serve immediately and watch them disappear as quickly as you made them! Enjoy!
MINI LOBSTER ROLLS
Provided by Paul Grimes
Time 20m
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.
- Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood.
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