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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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Ready, Steady, Cook

I spent so much of my last post talking about food that I thought it was time to revert back to what I used to want to write a blog about. I have therefore created a Food section on my website where I will post recipes of things I have made with my new adaption attitude and reviews of food I eat if I have enough money to eat out ever again. I will still be posting in my travel section, but I cook more than I travel at the moment, so it might be easier for me to post items about food. Ok, you catch my drift.

In the spirit of adaption, I caught the train to Erin’s house last week on the promise that she was going to cook us dinner. When I arrived I was incredibly hungry, having not eaten since breakfast. What I was greeted with was a hyperactive Erin and a glass of Shiraz and no dinner. Erin had bought the ingredients and in true Ready, Steady, Cook fashion, had placed them on the side in a carrier bag for me to then come up with a method of cooking them.

It seems a fair trade; Erin buys the food and I make the food. My inner control freak was delighted that I would be the one cooking. My inner control freak was also cursing that I hadn’t been there when the items were purchased, but the chefs on Ready, Steady, Cook have to put up with that all the time.

The bag contained the following ingredients:

–          Bok Choyphoto 1 (1)
–          Ginger
–          Mixed capsicum (pepper)
–          Red onion
–          Bean sprouts
–          Chillies
–          Bean sprouts
–          Ginger
–          Coconut Milk
–          Snapper

Now this may seem like a fairly generous choice of food, but in my hungry state, all recipes I have made before went out of my brain. Erin insisted on a Thai-style dinner. Stir-fry seemed like the best option. Luckily, Erin’s housemates were able to oblige with a series of sauces, as well as Asian cooking utensils (massive chop sticks).

Erin also had some quinoa and rice, so she decided to make a coconut rice type dish, which was interesting. Perhaps we’ll try a different method of cooking rice next time.

Another thing I will note is that I have no method of measuring these things, so it’s all fairly random… That’s actually the best way to cook.

Apologies in advance that this recipe is essentially a random train of thought from my brain.

Ingredients

thumb sized piece of fresh ginger, crushed or finely sliced
clove of garlic, minced or finely sliced
crushed or minced fresh chillies, plus extra to garnish
tsp oyster sauce
4 Tbsp soy sauce
2 Tbsp olive oil
2 fillets snapper with optional herbed crust
½ red onion
½ packet of mixed chopped capsicum (peppers)
1 bok choy
2 handfuls of bean sprouts
3 handfuls of rice and quinoa mix
1 mini can of coconut milk

photo 2 (1)Method

  1. Preheat oven to about 180°C. Mix the soy and oyster sauce, olive oil, chilli, ginger and garlic together. Leave to marinade.
  2. Chop the red onion roughly and check the capsicum pieces to make sure they are bite sized. One of the biggest errors people make when they cook stir-fry (or any vegetable really) is over-cooking, most vegetables don’t actually need to be cooked and their nutritional value begins to decrease the longer they are cooked. In the instance of stir-fry, what you should do is make sure they are hot when they are served, but still crunchy. This way you’ll get the best taste and texture. Anyway, don’t cook them yet, just chop them.
  3. Boil some water (however much you usually do, you’re not idiots and I didn’t have any measuring implements) and the coconut milk together – I would add some seasoning, Erin didn’t. Put the rice in the water coconut mixture and let it go crazy for 30 minutes or until done
  4. The snapper Erin bought came with a crust for you to add to it. That’s quite straight forward – you sprinkle the crust over the snapper and then put it in the oven for about 15 minutes. However, given the choice, I would do snapper parcels (this is the best way to cook any flakey fish: use a square of baking paper and sprinkle it with smoked paprika, chopped shallot, salt and pepper. Lay the fillet over the top and then add a pinch more salt. Fold the paper up so that it covers the fish but steam can be released out of the edges. Place each parcel in the oven for around 15 minutes, depending on the type of fish you are using, some fish are better if they are underdone, but if you do this make sure they are fresh fillets). Heat the plates in the oven for 2 minutes prior to everything being ready.
  5. Once the fish has been in the oven for let’s say, 7 minutes, start to heat your wok. This is where the awesome massive chopsticks come in. Add your marinated mixture to the wok. Once it is hot, add the peppers (because peppers actually taste nice when they are not raw). In quick succession, add the remaining vegetables and stir them with your giant chopsticks, ensuring that the marinade is evenly coating the vegetables. Please do not cook these for longer than two minutes or the amazing fresh taste will be ruined an no one will eat them.
  6. If you are a genius, everything should be ready at the same time. Remove the heated plates and the snapper from the oven (use a tea towel or an oven mitt because you are not Daenerys Targaryen, Mother of Dragons). Drain any remaining fluid from the rice and then divide it equally between the plates, distribute the vegetables between the plates and then place the snapper on top of your rice/vegetable mountain. Sprinkle with fresh red chillies.
  7. Serve with soy sauce as a garnish too, because some people just love salt.

Apologies for the quality of photos in the post – I hadn’t thought about uploading these to the blog when I took them. I promise the next foodie photos will be good.photo 3 (2)

I actually enjoyed being creative on the spot and everything is better with good wine and good company. The meal turned out very well, and we enjoyed ourselves. The portions were slightly too big for us I think – too much coconut rice – so you could leave out the rice and add more vegetables, or just do less rice; you know how much rice you usually make, so that’s a good place to start.

If you enjoyed this post and want more like it, please let me know. Don’t forget to like and share on Twitter and/or Facebook. Don’t forget to enjoy yourself.

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