Lobster rolls
By Good Food
Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple
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Prep:30 mins
Cook:5 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 311
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fat 17g
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saturates 5g
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carbs 19g
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sugars 6g
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fibre 1g
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protein 21g
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salt 1.3g
Ingredients
- 500g cooked lobsters
- 5 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 celery sticks, stringed and diced
- small pinch of cayenne, plus extra to serve
- 1 tbsp melted butter
- 6 good-quality hot dog buns (brioche if you can get them)
- snipped chives (optional)
- good-quality potato crisps, to serve
- gherkins, to serve
Method
Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.
To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.
