- 2 live lobsters (about 1kg each)
- 3 rindless bacon rashers, finely chopped
- 200 gm whole-egg mayonnaise
- 2 tbsp finely chopped chives
- Juice of 1 lemon, or to taste
- To taste: few good splashes of Tabasco
Olive oil buns
- 300 gm (2 cups) bread flour, plus extra for dusting
- ¾ tsp dried yeast
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- For dusting: smoked sea salt flakes
- 1For olive oil buns, mix ingredients, 1 tsp sea salt flakes and 175ml lukewarm water in the bowl of an electric mixer fitted with a dough hook and knead until a soft, smooth dough forms (5 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate overnight to prove. Preheat oven to 220C. Divide dough into 16, then roll each into a ball. Place 4cm apart on 2 oven trays lined with baking paper, dust tops with flour, cover with a tea towel and set aside until doubled in size (30-45 minutes). Drizzle with extra-virgin olive oil, dust with flour, season with sea salt flakes and bake, swapping trays halfway through cooking, until golden and cooked through (15-25 minutes).
- 2Meanwhile, place lobsters in freezer to render them insensible, then kill humanely. Cook one at a time in a large saucepan of boiling salted water until cooked through (11 minutes per kilogram), drain and cool. Twist head off body, cut through shell with kitchen scissors, remove meat from tail and legs, cut into dice, place in a large bowl and refrigerate until required.
- 3Fry bacon in a non-stick frying pan over medium-high heat until crisp (4-6 minutes), set aside to cool (reserve bacon fat), then combine bacon and fat with lobster meat and remaining ingredients and season well to taste.
- 4Reduce oven to 100C. Warm buns, then halve, place spoonfuls of lobster mixture on each base, sandwich with tops and serve warm.
This recipe makes 16 buns.The dough for the buns gets a long fermentation in the refrigerator, which adds great flavour, so you’ll need to begin this recipe a day ahead.
This recipe is from the May 2013 issue of