Mini Brioche Lobster Rolls

• 3/4 pound cooked lobster meat, crabmeat or shrimp, coarsely chopped
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 teaspoon chopped tarragon
• 1/2 teaspoon finely grated lemon zest
• Salt and freshly ground pepper
• 12 mini brioche or 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.

lobster, mayonnaise, tarragon, lemon zest, salt, rolls, chives

Taken from www.foodandwine.com/recipes/mini-brioche-lobster-rolls (may not work)