Lobster rolls
Prep time less than 30 mins
Cook time less than 30 mins
Makes 2 rolls
From Country Show Cook Off
This is no ordinary sandwich: pickled celery mayo with lobster on brioche rolls. Lush. Try with tinned crabmeat as a significantly cheaper alternative. Equipment and preparation: you will need a muslin bag and a chef’s mini-blow torch.
Method
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Place the pickling spices, coriander seeds and peppercorns in a muslin bag.
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In a saucepan, heat the vinegar, sugar and the bag of spices. Add the celery, bring to a simmer and remove from the heat. Leave the celery to cool.
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Mix the lobster, tarragon, mayonnaise and lemon juice together in a bowl. Remove the celery from the pickling ingredients and add it to the bowl. Mix together well and add salt and pepper to taste.
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Spread butter on the outer sides of the rolls and toast slightly with the blow-torch.
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Split the rolls down the centre and fill with the lobster mayonnaise. Dress with a few celery leaves and serve.
Ingredients
- 1 tsp pickling spices
- ½ tsp coriander seeds
- ½ tsp peppercorns
- 250ml/9fl oz rice vinegar
- 2 tsp sugar
- 2 sticks celery, thinly sliced
- 1 cooked lobster, shell removed, chopped into chunks
- 1 small sprig tarragon, finely chopped
- 3 tbsp mayonnaise
- lemon juice, to taste
- salt and pepper, to taste
- 2 brioche rolls
- butter, to taste
- celery leaves, for garnish (optional)
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