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Add a little luxury to your festive celebrations with these deliciously indulgent mini lobster rolls. Perfect for a Christmas party, these treats feature meaty chunks of lobster in a spicy mayo dressing sandwiched between buttery brioche buns. Learn how to prepare the lobster and make this crowd-pleasing recipe with our simple step-by-step guide.
Defrost a 400g (13oz) whole cooked lobster overnight in the fridge. Then twist off the claws, cover them with a tea towel and gently hit with a rolling pin. Remove the meat in large pieces and put in a bowl, discarding any shell.
Turn the lobster on its back and pull back the tail. Using a sharp knife, cut along the entire length and separate into two halves.
Remove the tail meat from each half and add to the bowl (discard the stomach sac, gills, intestinal thread and shell). Dice the meat into small pieces.
Mix 2 tbsp mayonnaise, 1 tbsp tomato ketchup, a few drops of Tabasco and the juice of half a lemon in a small bowl with seasoning. Finely dice half a small red onion, then rinse under cool running water to remove a little of its pungency. Pat dry, then add 3 tbsp to the bowl along with 2 tbsp finely diced celery and 1 1/2 tbsp finely diced cornichons. Add the lobster meat and 1 tbsp chopped dill to the bowl, and gently mix with the dressing.
Slice five butter brioche rolls in half, and then slice each half open horizontally, avoiding cutting all the way through. Open the rolls up and spoon the lobster mixture between them.
Sprinkle each with a little cayenne pepper and top with a small sprig of dill. Serve with lemon wedges to squeeze over.
Calories 126 (6%), sugar 8g (9%), fat 6.2g (9%), saturates 0.4g (2%), salt 0.54g (9%), based on 10 servings.