Mini lobster rolls


"There's nothing like Coogee Pavilion's lobster rolls for a lazy lunch. Can you print the recipe?"
Kate Murray, Bondi, NSW

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You'll need

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

  • 01
  • Remove 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.
  • 02
  • Trim 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.

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.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2014

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