Hey Guyyysssss!!!! We are REALLY REALLY excited because today is the day our book Tiny Food Party! officially releases! WOOO!! In celebration we have a lot of stuff going on over here. The first thing we have are these cute mini lobster rolls. Little mini rolls filled with lobster meat goodness. The perfect little sandwich to pair with a crispy beer with friends before the weather starts to turn cold. Yum. Second. We have a book giveaway!! YAY!
We want to thank you all who pre ordered our first book. We are so very excited and can’t wait for more of you to get your hands on our book. We will have more giveaways and fun stuff coming up in the next couple of months so stay tuned!!!!
***UPDATE! This giveaway is closed. We picked two winner. One randomly, and one because of their answer. The winners are Kate for her answer of Mini Crabbies, and randomly Madelana. Thank you for everyone that entered!
Mini Lobster Rolls
easy mini baguettes
- all purpose flour for dusting
- 6 frozen Parker House rolls, thawed and each divided into thirds
- 12 ounces poached lobster meat, diced
- 3 ½ tablespoons diced hothouse cucumber
- 2 ½ tablespoons mayonnaise
- ½ lemon zested and juiced
- 2 teaspoons thinly sliced chives, plus more for garnish
- 2 ½ tablespoons salted butter, melted
- salt and pepper to taste
- For mini baguettes: Preheat oven to 350°F. Roll each piece of dough into a small, 2”x ½” loaf and place onto a parchment lined baking sheet. Bake mini loaves for 12 to 15 minutes or until golden brown and fluffy. Set aside and allow baguettes to cool before slicing in half and assembling. (Tip: The baguettes can be made up to three days ahead of time and kept in an airtight container. They can be warmed in the oven at 200°F for about 10 minutes before using.)
- For the filling: In a mixing bowl toss together the lobster meat and cucumber. Add the mayonnaise, lemon zest and juice and chives to the lobster mixture and season with salt and pepper . Gently mix together until well combined.
- To assemble: Split each baguette open and fill with about 2 teaspoons of the lobster mixture. Brush the tops of each roll with melted butter and sprinkle with sliced chives. Serve.