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A passion for food, wine, friends and entertaining is a big part of our life. This is a way for us to document our experiences, passion for food & life and also share it with others.

Tuesday, January 29, 2013

Mini Lobster Rolls

With the Super Bowl coming up you might be looking for some new appetizer options. Or possibly with Valentine's Day just around the corner you might be looking for a special starter to a romantic dinner. 

Either way these mini lobster rolls are a perfect match for either occasion or even better just as a great kick off to a Sunday dinner. 

This sweet, fresh and creamy seafood salad stuffed inside of some sweet Hawaiian rolls are absolutely divine. Additionally, they are over the top tasty and relatively simple to throw together. 

I started with a 1/2 pound of pre-cooked lobster. The recipe also called for using a 1/2 pound of pre-cooked lobster. I wasn't able to find pre-cooked lobster so I used a defrosted lobster tail that I baked in foil in the oven to use for the salad.

One addition to is that I do wish we would have first read the reviews for this recipe I found on Epicurious afterward that recommended hollowing out the rolls a bit before filling them with the salad. We just split them and it was difficult to fit much salad inside and the rolls are pretty sweet and although delicious can compete with the sweetness of the lobster and shrimp.

These yummy little bites of lobster and shrimp would be the perfect upscale addition to any Super Bowl gathering. Or if you are anything like me they'd be great to enjoy while watching the commercials since my hands will be busy turning the pages of my magazine during the actual game. 


Mini Lobster Rolls (recipe adapted from Epicurious)
1/2 pound cooked lobster, finely chopped
1/2 pound cooked shrimp, finely chopped
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
1/2 teaspoon grated lemon zest
24 small soft dinner rolls

Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.
Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood.

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