Mini Brioche Lobster Rolls

 

3/4 pound cooked lobster meat, crabmeat or shrimp, coarsely chopped
1/4 cup plus 2 tablespoons mayonnaise
1 teaspoon chopped tarragon
1/2 teaspoon finely grated lemon zest
Salt and freshly ground black pepper
12 mini brioche or Parker House rolls (about 2 1/2 inches)
Snipped chives, for garnish



 1.      In a food processor, combine the lobster meat with the mayonnaise, chopped tarragon and grated lemon zest and pulse to a chunky paste. Season with salt and black pepper.

2.      Using a paring knife, cut a 1 1/2-inchround 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 and garnish with the chives.

MAKE AHEAD 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.