Mini lobster rolls

Name: Mini lobster rolls
Total time: 25 min
Yield: Serves 4

Australian Gourmet Traveller recipe for mini lobster rolls from Coogee Pavilion.

Jan 04, 2015 1:00pm

Serves 4
15 mins preparation
10 mins cooking

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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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

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.

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.