Mini Lobster Rolls by Author Jill Morrow
Entertaining with wine is far easier for us now than it was during Prohibition, but the finger foods so popular in the 1920s are still worth keeping around. The recipe below would be best enjoyed while relaxing in an Adirondack chair, facing a glorious ocean view. But, even if that option isn’t available, the taste of lobster paired with a glass of chilled white zinfandel at least provides a hint of 1921 Newport in the summertime.
Jill Morrow’s Mini Lobster Rolls
1 – 1 ½ pounds cooked lobster meat, roughly chopped
1/3 to ½ cup mayonnaise, depending on taste
1 Tablespoon fresh lemon juice
1 Tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
1 inner stalk of celery, finely chopped
Salt and pepper to taste
24 small soft dinner rolls
Combine all ingredients except the rolls.
Cover and chill until ready to serve.
Cut into tops of rolls to split them, but don’t cut all the way through. Fill each with one rounded Tablespoon of lobster salad.
Serve on a silver platter, and, ladies, don’t forget to raise your sun parasols as the summer breeze caresses your face.