Mini Lobster Rolls Recipe
Fresh lobster, apple, fennel.
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Ingredients
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Lobster Filling
Rolls & Finish
Method
Lobster Filling
- 1
Prepare lobster
If using pre-cooked lobster, chill until cold and chop into roughly 1/2-inch pieces. If using whole cooked lobster, remove meat from claws and knuckles and chop. Measure 1 cup chopped lobster.
- 2
Dice produce
Trim and very finely dice 1/2 cup fennel bulb (or celery root) and 1/2 cup peeled, firm apple. Mince chives and optional fennel fronds or celery leaves.
- 3
Combine dressing
In a medium bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper until smooth and slightly emulsified.
- 4
Finish filling
Add chopped lobster, diced fennel, diced apple, and 1 tablespoon chopped chives to the bowl with the dressing. Gently fold together with a rubber spatula until just combined—avoid breaking up the lobster. Stir in optional 1 tablespoon chopped fennel fronds or celery leaves. Taste and adjust seasoning with more salt, pepper or lemon if needed. Cover and chill 10–15 minutes to meld flavors (optional).
Rolls & Assembly
- 5
- 6
Fill rolls
Open each toasted roll and spoon roughly 2 tablespoons lobster mixture into each roll (adjust to fit). Gently press in a small pinch of microgreens or baby arugula, if using, beneath or on top of the filling for freshness and contrast.
- 7