Mini Brioche Lobster Rolls

Ingredients

• 3/4 lb cooked lobster meat or crabmeat or shrimp, coarsely chopped
• 1/4 cup mayonnaise
• 2 tablespoons mayonnaise
• 1 teaspoon chopped tarragon
• 1/2 teaspoon finely grated lemon zest
• salt, to taste
• fresh ground pepper, to taste
• crushed red pepper flakes, to taste (optional)
• 12 mini brioche rolls or mini parker house rolls (about 2 1/2 inches)
• snipped chives, for garnish

Directions

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.