Long, lazy summer lunches call for lobster rolls - and you can't beat these mini crustacean buns from beachside behemoth Coogee Pavilion.
Mini lobster rolls
Australian Gourmet Traveller recipe for mini lobster rolls from Coogee Pavilion.
- 15 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
- 1 cooked large lobster tail (about 225gm)
- 100 gm mayonnaise
- 2 spring onions, thinly sliced
- 1 celery stalk, finely diced
- 2 tbsp finely chopped chives
- To taste: lemon juice
- 4 small bread rolls (see note)
- 2 tbsp melted clarified butter
- 1 tsp Espelette pepper (see note)
- To serve: salted potato crisps, lemon wedges and Tabasco
Method
Main
- 1Remove lobster from shell and dice into 1cm pieces. Combine with mayonnaise, spring onion, celery and half the chives in a bowl and season to taste. Adjust acidity with lemon juice as needed.
- 2Trim sides of each bun, to create flat surfaces and toast each side in a frying pan with clarified butter until golden (1-2 minutes). Cut halfway down from top of each bun and stuff with lobster mix. Sprinkle with Espelette pepper, chives and stuff a few crisps in each one for crunch. Serve with wedges of lemon and Tabasco.
Notes
Note Coogee Pavilion uses mini bread rolls from Bread Top bakery; substitute any soft dinner rolls. Espelette pepper, a Basque dried, flaked chilli, is available from Herbie's. Substitute with a mixture of cracked black pepper and cayenne.