The Lobster Roll

I posted about a month ago about my love for lobster rolls, with a little international tour of some of the lobster rolls I have had in Melbourne, London and Singapore. I left a little taster at the end saying I would post a recipe for my version of lobster rolls for you to try and here I am keeping my promise.

Lobster RollI’ve made this recipe a couple of times now and each time it’s turned out incredibly well. I recommend playing around with the flavours a little too; cayenne makes a great addition and you could maybe use lime instead of lemon juice and garnish with avocado. The great thing about making it yourself is that you get to put whatever you want in it and eat it like no one is watching you. If you can’t find lobster meat or don’t have the time to dissect a whole lobster to get the meat from it, I recommend using crayfish tails.

Make sure the rolls are piping hot when you serve them because it really makes a nice contrast between the cold lobster mixture and the hot brioche.

Lucy’s Lobster Rolls

4 brioche finger rolls
100-200 g lobster meat (cooked and cooled)
Juice from half a lemon
2 Tbsp full fat mayonnaise
tsp chopped chives, plus extra for garnish (see tip)
pinch of salt
cayenne pepper to taste

  1. Heat oven to 150˚ Slice a slit in the brioche buns, about 3cm deep and place them on baking tray and cover with tin foil. Put in the oven for 10-15 mins (or until they are heated right through).
  2. In a bowl, mix lobster meat, lemon juice, mayonnaise and chives. Leave to stand for 10 minutes and then add seasoning.
  3. Working quickly, take the brioche out of the oven and carefully fill each roll to bursting with the lobster mixture.
  4. Sprinkle chopped chives over the top of the filled rolls and enjoy while hot! Serve with skinny fries and a side salad.

TIP: snip the chives with scissors so that they retain their shape and don’t bruise

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I’m going to be posting a (hopefully) exciting life update in the next few weeks… Just waiting to hear back about a couple of things before I’m ready to share it with everyone. Watch this space.

 

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