Appetizers / Snacks
Mini Lobster Rolls with herb mayonnaise
You don't need caviar to make a fancy oceanic dish. This Mini Lobster Rolls recipe is sure to be a "crustacean" sensation at your next party. And while lobster tails are more affordable than buying whole lobsters, you can also substitute lobster tails for one pound of shrimp.
FOR THE ROLLS, SKEWER:
FOR THE MAYONNAISE, COMBINE:
Prepare and chill the herb mayonnaise up to two days before your big event. Steam the lobster tails the day of the party, mix the salad just prior to serving (so it doesn’t get watery), and toast the buns at the last minute to ensure the freshest lobster rolls possible
For the rolls, skewer each lobster tail lengthwise through center of tail with a wooden skewer to prevent curling during steaming.
Combine water, juice of 1 lemon, and 1 tsp. Old Bay in a large saucepan. Insert steamer basket in pan, bring water to a boil, place lobster tails in steamer, and cover.
Preheat broiler with rack 5 inches from the element.
For the mayonnaise, mix mayonnaise, celery, chives, tarragon, parsley, shallots, 2 tsp. lemon juice, ½ tsp. Old Bay, salt, black pepper, and cayenne in a bowl. Fold in lobster meat.
Spoon filling onto toasted rolls and garnish with reserved lemon zest.
Using kitchen shears is a safe and effective way to easily cut through tough lobster shells.
To create appetizer-sized lobster rolls, cut the hot dog buns in thirds before broiling them.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 36mg 12%
Sodium 215mg 8%
Carbs 8g 2%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.