Mini Lobster Rolls Recipes

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

Steps:

• For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
• For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.
• Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.

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.

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.

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.

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.