Mini Lobster Rolls

Makes 18

easy mini baguettes:
all purpose flour for dusting
6 frozen Parker House rolls, thawed and each divided into thirds

12 ounces poached lobster meat, diced
3 1/2 tablespoons diced hothouse cucumber
2 1/2 tablespoons mayonnaise
1/2 lemon zested and juiced
2 teaspoons thinly sliced chives, plus more for garnish
2 1/2 tablespoons salted butter, melted
salt and pepper to taste

1. For mini baguettes: Preheat oven to 350°F. Roll each piece of dough into a small, 2”x 1/2” loaf and place onto a parchment lined baking sheet. Bake mini loaves for 12 to 15 minutes or until golden brown and fluffy. Set aside and allow baguettes to cool before slicing in half and assembling. (Tip: The baguettes can be made up to three days ahead of time and kept in an airtight container. They can be warmed in the oven at 200°F for about 10 minutes before using.)
2. For the filling: In a mixing bowl toss together the lobster meat and cucumber. Add the mayonnaise, lemon zest and juice and chives to the lobster mixture and season with salt and pepper . Gently mix together until well combined.
3. To assemble: Split each baguette open and fill with about 2 teaspoons of the lobster mixture. Brush the tops of each roll with melted butter and sprinkle with sliced chives. Serve.


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