Lobster Rolls
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Lobster Rolls
Ingredient
4 lobster tails
4 soft white rolls
1 butter lettuce
2 celery sticks, sliced
½ cup white vinegar
¼ cup caster sugar
1 tbs yellow mustard seeds
2 tbs sea salt flakes
1 cup mayonnaise
1 bunch dill, chopped
1 bunch chives, chopped
1 bunch tarragon, chopped
1 bunch parsley, chopped
1 lemon, juiced
Softened butter, to serve
Smoked paprika, to serve
Method
Bring a large pot of saltwater to the boil.
Tie the lobster tails straight with a knife running along the belly of the tail. Place the tails into the water and boil for 7 minutes.
In a saucepan add the vinegar, sugar, mustard seeds, salt and 1/4 cup of water. Bring to the boil. Once boiled pour over the celery in a bowl. Allow to cool completely and reserve in the pickling liquid.
Remove the tails and drop straight into iced water. Once chilled untie and cut meat from shell using a knife. Slice the meat into medallions or discs.
In a bowl mix together the mayo, herbs (minus a small amount for garnishing) and lemon juice.
Add a few spoons of the mayo to the lobster tails and mix until coated. You have a generous amount of mayo but you don’t want to drown the prawns in it.
Toast the cut sides of the buns then spread with a good amount of butter. Place a couple of lettuce leaves into the roll. Top with a good amount of the lobster mix, add some celery pickles, a sprinkle of smoked paprika and the herbs. Dig in!
Recipe by Michael Weldon
