Best 4 Mini Brioche Lobster Rolls Recipes
Lobster rolls are a New England classic, and these mini brioche lobster rolls are the perfect party food. They're easy to make and can be assembled ahead of time, so you can spend more time enjoying your guests.
The recipe starts with a simple brioche dough that is rolled out and cut into small circles. The circles are then baked until golden brown and fluffy. Once the rolls are cool, they're filled with a mixture of lobster meat, mayonnaise, lemon juice, and chives. The rolls are then served warm, with a side of melted butter for dipping.
This recipe also includes instructions for making a classic lobster roll, as well as a healthier version that uses Greek yogurt instead of mayonnaise. There's also a recipe for a spicy lobster roll, which adds a bit of heat to the classic dish.
No matter which recipe you choose, these mini brioche lobster rolls are sure to be a hit at your next party. They're delicious, easy to make, and can be customized to your liking.
MINI LOBSTER ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 6 mini rolls
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the mayonnaise, lemon zest and juice, tarragon, celery, capers and 1/4 teaspoon salt. Mix together with a rubber spatula until everything is incorporated. Fold in the lobster meat.
- Place a small amount of arugula on each bun. Top with the lobster salad.
MINI BRIOCHE LOBSTER ROLLS
These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty. Cooked shrimp or lump crab is a fine alternative to lobster. Recipe from "Best Holiday Hors d'Oeuvres Best Recipes of 2007" from F&W Magazine, Grace Parisi, December 2007. This is another make ahead recipe, even though it doesn't take too long to prepare.
Provided by Manami
Categories Lobster
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
- Season with salt and pepper.
- Using a paring knife, cut a 1 1/2-inch-round 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, garnish with the chives and serve.
- *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.
Nutrition Facts : Calories 56.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 22.3, Sodium 160.1, Carbohydrate 2.2, Sugar 0.5, Protein 5.9
MINI BRIOCHE ROLLS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 12h5m
Yield 20 rolls
Number Of Ingredients 8
Steps:
- Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
- The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.
- Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
- Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.
BRIOCHE LOBSTER ROLLS
This recipe is great with shrimp or crab also. Yummy lunch sammie
Provided by barbara lentz
Categories Sandwiches
Time 10m
Number Of Ingredients 10
Steps:
- 1. Cook the lobster in butter or boiling water and set aside in fridge to cool.
- 2. Combine the Mascarpone cheese and olive oil until smooth. Stir in the tarragon, chives, lemon zest and juice, garlic, salt and pepper.
- 3. Cut the lobster into big chunks. Add the lobster to the mascarpone mixture and mix well. Serve on the brioche buns.
Tips:
- For the best results, use high-quality ingredients. Fresh lobster, brioche rolls, and creamy butter will make all the difference.
- Be sure to cook the lobster properly. Overcooked lobster will be tough and chewy. Undercooked lobster will be unsafe to eat.
- Don't be afraid to adjust the amount of mayonnaise and lemon juice to your liking. You can also add other ingredients, such as chopped celery, onion, or tarragon.
- If you're using frozen lobster, be sure to thaw it properly before cooking.
- To make the brioche rolls ahead of time, bake them according to the recipe instructions, then let them cool completely. Store the rolls in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months.
Conclusion:
Mini brioche lobster rolls are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they're sure to impress your guests. With a little planning, you can have these rolls on the table in no time.
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