Mini Brioche Lobster Rolls

• 3/4 3/4 lb crabmeat or 3/4 lb shrimp, coarsely chopped
• 1/4 cup mayonnaise
• 2 tablespoons mayonnaise
• 1 teaspoon chopped tarragon
• 1/2 teaspoon finely grated lemon zest
• salt, to taste
• fresh ground pepper, to taste
• crushed red pepper flakes, to taste (optional)
• 12 mini brioche rolls (about 2 1/2 inches) or 12 mini parker house rolls (about 2 1/2 inches)
• snipped chives, for garnish

1. In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
2. Season with salt and pepper.
3. Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around.
4. Using a small spoon, carefully hollow out the rolls.
5. Spoon the lobster filling into the rolls, garnish with the chives and serve.
6. *The lobster salad can be refrigerated for up to 2 days.
7. **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.

crabmeat, mayonnaise, mayonnaise, tarragon, lemon zest, salt, fresh ground pepper, red pepper, rolls, chives

Taken from www.food.com/recipe/mini-brioche-lobster-rolls-272012 (may not work)