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Mini lobster rolls

Australian Gourmet Traveller recipe for mini lobster rolls from Coogee Pavilion.
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Long, lazy summer lunches call for lobster rolls – and you can’t beat these mini crustacean buns from beachside behemoth Coogee Pavilion.

Ingredients

Method

Main

1.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.
2.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.

Notes

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