Miniature Lobster Rolls

Recipe by chef Rick Halberg, featured in the Savor Detroit cookbook

Servings: 16


  • Four 1 ½-pound cooked lobsters, or 4 lobster tails, or 1 ½ pounds lobster meat
  • Saffron orange aioli
  • 3 tablespoons freshly squeezed lemon juice
  • 2 inner celery stalks and leaves, finely chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 16 mini rolls, split and lightly toasted
  • Melted butter, for brushing


  1. Remove meat from the lobsters, chopping any large chunks into bite-size pieces.
  2. In a bowl, combine the lobster meat, aioli, lemon juice, celery, parsley, and salt and pepper. Place lobster salad in refrigerator for 5–10 minutes.
  3. Brush the rolls with melted butter and fill with the lobster salad.

Enjoy this delicious appetizer with a glass of Pinot Noir.

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