Mini Lobster Rolls
Author: 
Recipe type: Entree
 
A entree or appetizer for a summer soiree.
Ingredients
  • Lobster Claw and Knuckle Meat ( wholly cooked frozen and defrosted)
  • Mayonnaise
  • Creme Fraiche or Sour Cream
  • Celery finely minced
  • Celery Seeds
  • Celery Salt
  • Melted Butter
  • Mini Croissants (cut in half) or a split Hot dog Bun type of bread for an Entree
Instructions
  1. Remove the lobster meat from the shells and place in bowl.
  2. Depending on quantities needed , take 1 part mayonnaise to ⅓ part cream fraiche or sour cream. You don't want to much of this and you want the lobster salad to hold and not be soupy.
  3. Add minced celery( again depending on quantity and taste)
  4. Add a pinch of celery salt and celery seeds to taste to build up to taste.
  5. Mix thoroughly and chill until ready to use.
  6. In a separate pot melt the amount of butter needed to dip and toast the quantity of bread you are using.
  7. If you serving these as appetizers cut the mini croissants in half and split lengthwise.
  8. In a grill pan or skillet pour in some butter to soak the bread in.
  9. Place the buns split open to absorb the butter and lightly toast on each side. Set aside until ready to fill.
Notes
As I made this recipe for a very large crowd, I am giving you the ingredients and method, as opposed to actual quantities of ingredients.
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/08/the-ebbs-and-flow-of-life-and-some-lobster-rolls/