Warm Mini Lobster Roll Recipe

Inspired by Yellowbelly

Time30m

Serves6

drawn sherry butter, pickled fennel seed, black sesame hawaiian roll

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Ingredients

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1
Prepare Sherry Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the sherry and season with salt and pepper to taste. Keep warm.
2
Prepare the Lobster Filling
In a mixing bowl, combine the chopped lobster meat with pickled fennel seeds. Drizzle some of the warm sherry butter over the lobster mixture, and season with salt and pepper. Mix gently to combine.
3
Toast the Rolls
Preheat a skillet or griddle over medium heat. Lightly butter the outside of each Hawaiian roll. Place the rolls in the skillet and toast them until golden brown on both sides.
4
Assemble the Lobster Rolls
Remove the toasted rolls from the skillet. Fill each roll with the lobster mixture. Drizzle additional warm sherry butter over the top of each filled roll and sprinkle with black sesame seeds.
5
Serve
Serve the warm mini lobster rolls immediately with extra pickled fennel on the side, if desired.