Here's where you lobster roll enthusiasts will be (as my husband was) appalled and probably cease reading. Despite lobsters on sale at my local store, the recipe I eyeballed before leaving the house called for a combination of lobster meat and shrimp...and so yes... I supplemented my 2.5 lb crustacean with 1 lb. of beautiful prawns ~ I steamed in the same pot directly following the lobster.
Who's still with me?
The basic recipe below as a guide, my only addition was some finely chopped celery to lend a bit of crunch. Generously piled atop buttered and lightly toasted slider rolls...they were as you would expect... succulent & divine! We enjoyed them alongside homemade oven fries with sea salt and a light, bubbly prosecco with the slightest hint of ripened pear. Bob Marley faintly playing in the background and the fabulous company of dear family and friends ~ as the sun was beginning to set it occurred to me ~ heaven was right here all along... this whole time...in my own backyard.
Mini Lobster Rolls
Gourmet, August 2007
Makes 24 hors d'oeuvres
1/2 pound cooked lobster, chopped (approx a 2.5+ lb lobster)
1/2 pound cooked shrimp, 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 (we used slider 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. (We brushed ours with soft butter and lightly toasted which I highly recommend!)