Easy Lobster Rolls
Fill pull-apart rolls with lobster (or chicken or egg salad), and you've got yourself an easy appetizer. This recipe comes from our latest book Martha Stewart's Appetizers (Clarkson Potter).
- Total Time:
- Yield: Makes 12
Source: Martha Stewart Living, July/August July/August 2015
- 1 pound cooked lobster meat (from 3 lobsters), chopped (2 1/4 cups)
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh chives
- 1 tablespoon fresh chervil, plus more for serving
- Coarse salt
- 1/4 teaspoon Old Bay seasoning
- 1/8 teaspoon cayenne pepper (optional)
- 12 pull-apart dinner rolls, such as King's Hawaiian Sweet or Martin's (do not separate)
- 4 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay, and cayenne in a large bowl.
Split rolls across tops; brush generously with some of melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.
Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil, and serve.