Little Lobster Rolls
Dainty lobster rolls, made with little soft white buns, are gone in one satisfyingly swift, summery bite.
- Yield: Makes 50
Source: Martha Stewart Weddings, Summer 2003
- 1 recipe Basic Bread Dough
- 1 large egg yolk, lightly beaten with 2 tablespoons water, for egg wash
- 2 1 1/4-pound cooked lobsters (5 to 6 cups meat)
- 3 tablespoons mayonnaise
- Coarse salt and ground pepper
- Nonstick cooking spray
Preheat convection oven to 375 degrees or conventional oven to 350 degrees. Coat parchment-lined baking sheet with cooking spray. Roll dough into 1/2-inch-thick logs. Cut into 2-inch pieces; round ends. Place 1 1/2 inches apart on baking sheet; cover with sprayed plastic wrap. Let stand in a warm place until doubled, about 20 minutes.
Brush egg wash on buns. Bake, rotating pan halfway through, until golden brown, about 6 minutes. Cool buns on rack; slice vertically three-quarters through.
Remove lobster meat from shells and finely chop in a bowl. Mix with mayonnaise, and season with salt and pepper. Fill each roll with 1 teaspoon lobster mixture.