Mini Brioche Lobster Rolls - cooking recipe

Ingredients

3/4 3/4 lb crabmeat or 3/4 lb shrimp, coarsely chopped
1/4 cup mayonnaise
2 tablespoons mayonnaise
1 teaspoon chopped tarragon
1/2 teaspoon finely grated lemon zest
salt, to taste
fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional)
12 mini brioche rolls (about 2 1/2 inches) or 12 mini parker house rolls (about 2 1/2 inches)
snipped chives, for garnish

Preparation

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.