Lobster roll with Thousand Island dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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For the mayonnaise, place the egg yolks, vinegar, mustard and salt into a food processor.
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Blend to combine, then, with the motor still running, gradually add the rape seed oil. Continue until all the oil has been added and the mayonnaise has thickened.
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Season with black pepper and a little more salt if necessary, to taste.
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For the dressing, place the mayonnaise and all the other dressing ingredients into a bowl and mix to combine.
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Add the lobster and stir gently.
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To serve, split the rolls in half and spoon the lobster salad inside it. Top with mustard cress and serve.
Ingredients
- 1 x 1kg/2lb 2oz native lobster (Dorset blue if possible), cooked, flesh removed and broken into chunks
For the mayonnaise
- 2 large free-range egg yolks
- 1 tsp white wine vinegar
- ½ tsp powdered mustard
- 1 tsp salt
- 275ml/10fl oz rape seed oil
- freshly ground black pepper, to taste
For the thousand island dressing
- 2 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tbsp brandy
- ¼ tsp cayenne pepper
- ½ lemon, juice only
- 1 red pepper, finely diced
- 1 yellow pepper, finely diced
- 2 tbsp chives, roughly chopped
- 1 dill pickle, finely diced
To serve
- 1 punnet mustard cress
- 2 large brioche rolls
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