Mini Brioche Lobster Rolls

1. 1

   In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.

2. 2

   Season with salt and pepper.

3. 3

   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.

4. 4

   Using a small spoon, carefully hollow out the rolls.

5. 5

   Spoon the lobster filling into the rolls, garnish with the chives and serve.

6. 6

   *The lobster salad can be refrigerated for up to 2 days.

7. 7

   **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.