Classic Lobster Roll
What you’ll need
- 200 grams Cooked Wild British Lobster Meat, roughly chopped
- 3 tablespoons mayonnaise
- 1 celery stick, very finely diced
- 0.5 lemon, zested and juiced
- 1 tablespoons chives, finely snipped
- 20 grams unsalted butter
- 2 split-top brioche rolls
- 1 pinch sea salt
- 1 pinch black pepper, freshly ground
Let's Cook!
Step 1
Drain and chop the lobster: Pat the 200 grams Cooked Wild British Lobster Meat, roughly chopped dry with kitchen paper — it comes ready-cooked, so there's no cooking of the meat itself to do, just handling it gently.
Step 2
Make the dressing: In a bowl, mix 3 tablespoons mayonnaise with the zest and juice of 0.5 lemon, zested and juiced, the 1 celery stick, very finely diced and 1 tablespoons chives, finely snipped. Season with 1 pinch sea salt and 1 pinch black pepper, freshly ground.
Step 3
Fold in the lobster: Fold the lobster through the dressing — gently, so the chunks stay whole rather than turning to paste. Taste and adjust the lemon and seasoning.
Step 4
Chill briefly: Rest the mixture in the fridge while you toast the rolls — 10 minutes 10:00 is enough for the flavours to settle.
Step 5
Toast the rolls: Melt 20 grams unsalted butter in a frying pan over a medium heat and toast the 2 split-top brioche rolls on their flat sides until golden, about 2 minutes a side.
Step 6
Fill and serve: Split the rolls, pile in the lobster mixture, and eat immediately while the roll is still warm and the filling cold.
