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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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It’s All About Lobster Rolls

FullSizeRender (4)Some of you who know me, or follow me on social media may have been alerted to a little obsession of mine. And when I say alerted, I mean I’ve been somewhat forcing it down your throat since the summer.

This obsession, however, goes back a little way, probably to my Melbourne days when Schupp and I visited the Royal Croquet Club – a pop up garden party on the Yarra River which took place last summer. The Club is advertised as a social club, performance venue and sports venue. It takes place in the open air and has an interesting vibe with workers from the CBD, Hipsters and foodies all combined under the Melbourne summer sky. Different restaurants from around Melbourne take it in turns to run pop up kitchens at the Club.

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One such pop up restaurant is responsible for my introduction to lobster rolls, Mr Claws. Now, looking at social media, it appears that Mr Claws are only running pop up events now, but happily, they seem to be doing them at some of my favourite places in Melbourne, including Huxtaburger. If you hear of them popping up anywhere near you, go along and have a try – a word of warning though – you’ll need a couple of them to fill you up!

The Royal Croquet Club returns to Melbourne on 10th December 2015 and will be there until 20th December 2015.

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Fast forward to summer in London. I have been working for Thermomix in the commercial business unit, which happily involves selling Thermomix machines to restaurants around the UK. The name ‘Burger and Lobster’ kept cropping up, so we decided to go and visit and see what all of the fuss is about.

The basic concept of Burger & Lobster is that there are three items on the menu – a burger, a lobster or a lobster roll; each served with chips, a salad and a delicious buttery sauce all for £20. I’m not the sort of person who wants to work for my food, and I can’t eat beef so the lobster roll was the obvious choice and I certainly did not regret it. The brioche is incredible and the succulent lobster meat is dressed in chives and mayonnaise or something equally as delicious.

FullSizeRender (5)Smack Lobster is just down the road from the Soho Burger & Lobster, it’s actually a branch of the same company so you can get the same roll as from its sister restaurant for £10 less. The roll also comes in 5 different varieties, although the Classic is still my favourite. They also do a great lobster chowder which complements the meal perfectly. This is actually my favourite place for lobster rolls as the atmosphere is really chilled and if you go at the right time you can get a good seat and don’t have to queue to order.

In October 2015 I visited Singapore with my whole family for my cousin’s wedding. Unfortunately I was ill for what seemed like the whole week and much of the food available in the evenings was so greasy and full of oil that it turned my stomach. However, once I started to feel better I did some research online about places to find lobster rolls in Singapore and by process of elimination; I found the one closest to our hotel on Sentosa was at a place called The Cove, which was also on Sentosa. The Cove is a selection of restaurants around a beautiful marina which is apparently very popular with local ex-pats.

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Quayside Fish Bar & Bistro was visited on a recommendation from ladyironchef.com. The lobster roll was good, but a little on the pricey side. The brioche was slightly dry and not as buttery as I would have liked and the herbs used in aioli that dresses the lobster didn’t have the classic lobster roll taste that I love. The truffle fries it came with though were delicious. However, at SD$49 (£25) it was pretty pricey.

We also tested out a place called Spathe Public House in Singapore which was the single most Hipster place I have ever been to (bearing in mind that I have been to Shoreditch). Their menu was incredibly quirky and did feature a twist on the lobster roll in the form of the Signature Black Bun Lobster Burger. It included a whole lobster tail, hash brown, avocado and braised tomatoes. It was incredibly difficult to eat and the bun was slightly dry but apart from that I enjoyed it and it was certainly different to anything I’ve had before. Add some cheese in there and it would have been a solid 9/10.

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Worth checking out as well is Spathe’s Mammoth Signatures – the are pretty impressive ‘sharing platters’ they’re not really your usual sharing platters though – it’s incredibly imaginative. Their desserts are also cool but huge, so I would recommend sharing them.

Thus concludes my run down of my lobster roll experience. Why do I love them so much? The combination of brioche, mayonnaise, chives and succulent lobster meat is just mind blowing. I’ve also created my own take on lobster rolls, so watch out for that recipe which I hope to post in the next couple of weeks (I’ll never promise anything because my track record of uploading posts is fairly poor).

Let me know of any great lobster rolls you’ve had and I’ll be sure to check them out.

 

 Experiencing Life | Creating Adventure

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