Mini Lobster Rolls

December 28, 2017
Created by Harmons
13 minutes
Serves 6
  • 1/4 cup plus 1 Tbsp mayonnaise
  • 3 Tbsp minced celery
  • 1 Tbsp minced fresh chives
  • 1 Tbsp grapeseed oil
  • 2 tsp fresh lemon juice
  • 2 tsp prepared horseradish
  • Salt and freshly ground black pepper
  • 1 lb lobster tails, shelled, cooked and coarsely chopped
  • 24 mini soft dinner rolls
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup celery leaves or crushed potato chips

In a bowl, combine mayonnaise, celery, chives, oil, lemon juice, and horseradish. Season with salt and pepper. Add lobster and fold to coat.

Preheat oven to 375°. Using a small serrated knife, make a 1/2″-deep cut across top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.

Divide lobster mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.