The Fish Society Lobster Roll
We might be a little biased, but we think this is the best lobster roll recipe of all time. This is our very own Fish Society lobster roll: a toasted brioche bun filled with tempura lobster, lime avocado mousse, salsa and a spicy mayonnaise.
What you’ll need
- 100g Lobster meat
- Brioche rolls
- 2 x Limes
- 1 x Avocado
- Gem lettuce
- 50g Plain flour
- 1 Egg yolk
- 80ml Sparkling water
- 1 x Tomato chopped
- 1 x Small Bunch of basil chopped
- 1 x Red chilli chopped
- 1 x Garlic chopped
- 1 x Shallot chopped
- 1 x Stick celery chopped
- Pickling liquor
- Soy sauce
- Olive oil
Let's Cook!
Step 1
Make the salsa. Add the chopped celery into your pickling liquor and allow to sit for about 30 minutes. Into a bowl add the chopped tomatoes, shallots, garlic, chili and basil. Add a drizzle of olive oil, the juice of half a lime and add the pickled celery. Season with salt and pepper.
Step 2
Make the lime and avocado mousse. Dice the avocado and add to a blender with the juice of 1 and ½ limes and 1 ½ tsp of soy sauce. Blitz until smooth. Pop it into a piping bag and chill in the fridge until you need it.
Step 3
To make the tempura battered lobster add the sifted flour and egg into a bowl, season with salt and pepper, mix together and then slowly incorporate the sparkling water to make a thin pancake batter. Coat the lobster meat in a bit of flour and seasoning, dip in the batter to coat and deep fry for about 2-3 minutes until golden and crispy. Drain on some paper towels.
Step 4
To assemble your lobster roll, lightly toast your brioche buns. Layer lettuce, tempura lobster, piped on avocado mousse and salsa. Top with spicy mayonnaise, serve and enjoy!
How it's done!
