Mini Lobster Rolls Mini Lobster Rolls

Mini Lobster Rolls | Food styling by Noah Witenoff | Prop styling by Jennifer Evans Image by: Steve Krug

Assemble these four-bite lobster rolls right before serving so the bread doesn't get soggy. We like to use mini brioche rolls, but dinner rolls work well, too!

  • Prep time 20 minutes
  • Total time 45 minutes



In large tall saucepan, pour in enough salted water to cover lobsters (do not add lobsters); bring to rolling boil over high heat. Remove rubber bands from lobster claws. Plunge each lobster headfirst into saucepan; cover and return to boil. Reduce heat and simmer until lobsters are bright red and small legs easily come away when twisted and pulled, 8 to 10 minutes. Let cool enough to handle.

Place 1 lobster on work surface. Twist off tail; using sharp chef 's knife or kitchen shears, remove meat from tail. Crack claws; remove meat from claws. Cut meat into bite-size chunks. Repeat with remaining lobster.

In bowl, stir together mayonnaise, celery, cornichons, all but 2 tsp of the chives, the lemon juice, salt and pepper; stir in lobster.

Halve dinner rolls lengthwise. Using fingers, remove some of the bread from centre of each half, leaving 1/2-inch (1 cm) border around edge; discard centres. Fill each hollow with 2 tbsp of the lobster mixture, packing down gently. Arrange rolls, cut sides up, on platter. Sprinkle with remaining chives. Serve immediately.

Makes 10 rolls.

Nutritional facts per roll: about

  • Fibre 1 g
  • Sodium 227 mg
  • Sugars 1 g
  • Protein 7 g
  • Calories 116.0
  • Total fat 6 g
  • Potassium 123 mg
  • Cholesterol 20 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 5.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 2.0
  • Vitamin C 2.0
Share X
Appetizers & Snacks

Mini Lobster Rolls