Mini Lobster Rolls with Spicy Mayonnaise & Ponzu
These mini lobster rolls are the perfect hors d'oeuvres to serve at any summer get together. I grew up picking lobsters fresh from the water in Martha’s Vineyard. Using up leftover meat the next day to make lobster rolls has always been my favorite summer meal. I love the chilled sweet and tender lobster meat combined with mayonnaise in toasted buttery buns. This particular recipe opts for smaller rolls, which means you don’t have to feel bad about eating multiple rolls in one sitting. I choose to combine the mayonnaise with Sriracha and ponzu for a spicy Asian spin on the classic lobster roll.
While I am not a stickler for buying everything organic, I try to make a conscious effort to buy the majority of my fruits and vegetables organic because I feel better about putting foods that don’t have preservatives into my body. I typically try to buy organic eggs so you can imagine my delight when I spotted Best Foods Organic Mayo on the grocery shelf. Not only was the mayo "organic", but it contained no artificial flavors or preservatives, and the eggs themselves were cage free. Best of all, when added to my lobster roll, the combination was delicious!
1 pound lobster meat, chopped
2 tablespoons mayonnaise, I use Best Foods Organic Mayonnaise
1½ teaspoons Sriracha
1 teaspoon lime ponzu
3 tablespoons diced celery
2 tablespoons diced yellow onion
6 brioche dinner rolls, or other type dinner rolls
2 tablespoons unsalted butter
6 leaves green leaf lettuce, for serving
1 green onion, sliced on a bias, for garnish
In a small bowl whisk the mayonnaise, Sriracha and ponzu together until completely combined. In a medium mixing bowl stir the lobster meat, mayonnaise mixture, celery and onion until completely incorporated. Cover and refrigerate the lobster salad until ready to serve.
Make a slice on the top of each roll, making sure to leave the bun in once piece. Heat a large sauté pan over medium heat, add butter and allow it to melt. Toast the rolls on both sides until golden brown, about 1 minute each side.
Add a piece of the lettuce to each roll. Scoop the lobster mixture into the roll until it is filled and garnish with green onion. Serve immediately.
Makes 6 mini lobster rolls.