Lobster Rolls Mini lobster rolls make the perfect passed appetizers for any party, and these ones, with a slight Japanese flair, are particularly good. Look for Kewpie Mayo, yuzu, sansho pepper, and micro shiso at your local Asian market. 1. To make the sauce, combine Kewpie Mayo, lime zest and juice and yuzu in a bowl. Melt the butter and slowly whisk it into the mayo mixture. Season to taste with salt and pepper. 2. To assemble the rolls, toss chopped lobster meat with the sauce and adjust seasoning as needed. 3. Divide lobster mixture between 25 brioche rolls and finish each one with a dusting of sansho pepper and some micro shiso leaves. Makes 25 appetizers¼ bottle Kewpie Mayo, 50 grams lime zest and juice, 50 grams yuzu, 360 grams butter, salt and pepper to taste, 3 pounds steamed lobster meat, cut into bite-size pieces, 25 mini brioche buns, sansho pepper, to finish, micro shiso, to finish.

Make

Tip

If you can't find sansho pepper, use sichuan pepper instead.

Lobster Rolls

Mini lobster rolls make the perfect passed appetizers for any party, and these ones, with a slight Japanese flair, are particularly good. Look for Kewpie Mayo, yuzu, sansho pepper, and micro shiso at your local Asian market.

Makes 25 appetizers

¼ bottle Kewpie Mayo

50 grams lime zest and juice

50 grams yuzu

360 grams butter

salt and pepper to taste

3 pounds steamed lobster meat, cut into bite-size pieces

25 mini brioche buns

sansho pepper, to finish

micro shiso, to finish

1. To make the sauce, combine Kewpie Mayo, lime zest and juice and yuzu in a bowl. Melt the butter and slowly whisk it into the mayo mixture. Season to taste with salt and pepper.

2. To assemble the rolls, toss chopped lobster meat with the sauce and adjust seasoning as needed.

3. Divide lobster mixture between 25 brioche rolls and finish each one with a dusting of sansho pepper and some micro shiso leaves.

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