Mini Chili Lobster Rolls

This recipe featured by InStyle author Jennifer Causey, showcases an amazing new twist on Lobster Rolls.  Try these mini chili lobster rolls, created by chef Marc Forgione, with a cold pitcher of beer.

Makes 20 mini rolls

Active Time 20 minutes

Total Time 2 hours, 20 minutes

Ingredients

Mini Chili Lobster Rolls Recipe by chef Marc Forgione

• 1 tbsp canola oil
• 2 tbsp finely chopped fresh ginger
• 2 tbsp minced shallots
• 2 tbsp mirin
• 4 1½-lb lobsters, steamed, meat removed and coarsely chopped
• 1 cup mayonnaise
• 3 tbsp Sriracha chili sauce
• 2 tbsp yuzu juice
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup finely chopped celery
• 4 scallions, green and white parts separated, each thinly sliced
• 2 tbsp thinly sliced fresh mint
• 10 small potato rolls

Directions

1. Heat the oil in a large skillet over medium-high heat until shimmering; add ginger and shallots, and cook, stirring often, until shallots are translucent and beginning to brown, about 3 minutes. Add mirin, stirring to loosen browned bits from bottom of skillet. Remove from heat; add lobster meat, stirring to coat.

2. Stir together mayonnaise, Sriracha, yuzu juice, salt, and pepper in a medium bowl; add lobster mixture, celery, white scallion slices, and mint, and stir. Cover and chill for 2-24 hours.

3. To create mini buns, cut rolls in half crosswise, and slice each piece halfway down lengthwise.

4. Fill rolls with lobster salad. Top with green scallion slices and serve.