Summer can feel fleeting, but making a few classic summer dishes can create memories that last well after fall. One of the classics? Lobster rolls. This version from Leigh and Alston, the moms behind Habitual Hostess, are miniature, so perfect for bringing to a barbecue, to the beach or on a boat trip.
Makes 24 mini lobster rolls
1/2 cup mayonnaise
2 Tablespoons lemon juice
Zest of 1/2 a lemon
1/4 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
1/4 cup scallions, finely diced
1/4 cup chives, minced
1/2 cup celery, finely diced
2 lb cooked lobster, diced
24 brioche rolls
- Whisk together the mayonnaise, lemon juice, lemon zest, salt and pepper and set aside
- In a large bowl combine your lobster meat, celery, scallions, and chives. Fold in your dressing mixture. Season with extra salt, pepper or lemon juice as needed.
- Cut a wide “V” shape into the top of the brioche rolls. Cut or tear off a small piece of the bib lettuce. Nestle it inside the “V” of the roll. Fill with lobster salad.