Mini Lobster Rolls Recipe
Butter poached knuckle + claw meat / lemon aioli / baby gem / mini brioche.
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Ingredients
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Lobster Filling
Lemon Aioli
Assembly
Method
Lobster Filling
- 1
Butter Poaching the Lobster
In a saucepan, melt the unsalted butter over low heat. Once melted, add the lobster knuckle and claw meat, ensuring they are fully submerged in the butter. Poach gently for about 5-7 minutes or until the meat is heated through. Remove from heat and let cool slightly.
- 2
Seasoning the Lobster
Once the lobster meat has cooled, chop it into bite-sized pieces. In a bowl, combine the lobster meat with lemon juice, salt, and black pepper. Mix gently to combine and set aside.
Lemon Aioli
- 3
Making the Aioli
In a mixing bowl, whisk together the mayonnaise, minced garlic, lemon zest, and lemon juice until smooth. Season with salt to taste. Adjust the flavor as needed, then cover and refrigerate until ready to use.
Assembly
- 4
Preparing the Rolls
Slice each mini brioche roll in half, being careful not to cut all the way through. Lightly toast the insides if desired.
- 5
