Lobster rolls with tortillas

YIELD: 12 servings

2 ¼ lbs. lobster meat, cooked, roughly chopped
2 ¼ cups mayonnaise
3 Tbsps. lemon juice
1 cup plus 1 Tbsp. corn kernels, fresh
1 cup plus 1 Tbsp. artichoke hearts, roughly chopped
1.5 Tbsp. roasted garlic, minced
salt and pepper, to taste
24 (4.5”) white corn tortillas
chives, finely chopped, as needed

1.    In large mixing bowl, add lobster, mayonnaise, lemon juice, corn, artichokes, garlic, salt and pepper and fold together to combine. Reserve refrigerated.
2.    To serve, place ¼ cup lobster mixture on each tortilla and garnish with chopped chives. Serve immediately.