Mini Brioche Lobster Rolls

A platter with five bread rolls stuffed with lobster salad, garnished with chives, and flanked by two lobster tails. A small plate with tarragon, napkins, and lobster is nearby on a wooden table.

No ratings yet

These Mini Brioche Lobster Rolls are a charming twist on the classic lobster roll. They provide a taste of luxury in a beautifully sized, sophisticated presentation.

Prep Time15

Total Time15

Course: Appetizer, Brunch, Hors d'oeuvre

Cuisine: American

Keyword: Bread, Easy, Lobster, Make-ahead

Servings: rolls

Author: Nicole

Equipment

Ingredients

For the Mini Brioche Rolls

12 mini brioche or Parker House rolls about 2 to 2 ½-inches around

For the Lobster Salad

1 pound cooked lobster meat finely chopped
¼ cup plus 3 tablespoons mayonnaise
1 ¼ teaspoons finely chopped fresh tarragon
¾ teaspoon finely grated lemon zest
2 tablespoons finely chopped celery
¼ teaspoon cayenne pepper or to taste
kosher salt and freshly ground pepper

Instructions

For the Mini Brioche Rolls

Using a paring knife, cut a 1 ½-inch round plug from the top of each roll, leaving a ½-inch border all around. Using a small spoon, carefully hollow out the rolls. (Save the scraps for breadcrumbs or croutons!) At this point, the rolls can be set asi,e or they can be warmed in a preheated 350℉ oven for and then filled 5-8 minutes.

For the Lobster Salad

Place all of the salad ingredients into a medium bowl and mix thorou ghly to combine.Set aside until ready to fill the rolls. Lobster salad can be made and refrigerated in an airtight container for up to two days.
Warmed rolls can be filled and served immediately.
Room temperature rolls can be refrigerated in an airtight container for up to 3 hours. Enjoy!

Nutrition