Lobster rolls
Rated 5.0 stars by 1 users
Servings
4
Cook Time
1 minute
Ingredients
- 80g Chardonnay vinegar
- 40g golden caster sugar
- 2 lemons, finely sliced 1mm
- 3 egg yolks
- 1 egg white
- 10g white wine vinegar
- 1 tsp Dijon mustard
- 1g vanilla seeds
- 100g grapeseed oil
- salt, to taste
- cucumber, peeled, seeded and finely diced
- 100g reserved pickling juice from lemons
- 1 live lobster (600g)
- lemon
- salt
- 1 tsp chives
- 25g celery, finely diced
- 80g reserved vanilla mayonnaise
- 1 tsp reserved drained pickled lemon, chopped
- grapeseed oil, for frying
- handful sliced onions
- 4 brioche hot dog buns
For the pickled lemons
For the vanilla mayonnaise
To finish the lobster roll
Directions
- To pickle the lemons, place 125g water into a pan and add the Chardonnay vinegar and the sugar. Gently heat and stir until the sugar has dissolved. Remove from the heat and set aside to cool.
- Add the sliced lemons to the cooled pickling juice and leave for a minimum of 24 hours before using. This yields more pickled lemons than is needed for this recipe, but it stores well in the fridge.
- For the vanilla mayonnaise, whisk the egg yolks, egg white, vinegar, mustard and vanilla seeds together in a bowl. Slowly add the grapeseed oil, whisking continuously until the mixture has emulsified. Season with salt.
- Place the finely diced cucumber into the pickling liquid and leave in the fridge for a few hours.
- To finish the dish, prep the lobster by plunging a pointed sharp knife through the head. Remove the claws and the tail. Place the claws and tail into boiling water for 5 minutes but remove the tail after 2 minutes. Plunge into a bowl of iced water.
- Crack the claw shells and remove all bone including the cartilage inside the claw. Cut your tail with a sharp knife down the middle lengthways.
- The lobster will only be partially cooked on the outside, so finish cooking on a hot Gas or Charcoal BBQ. The claws will take approximately 5 minutes and the tail approximately 8-10 minutes. Cook on all sides, then remove from the grill and season with some lemon juice and salt.
- Chop the lobster into smaller chunks and place in a bowl. Chop the chives and add to the celery, vanilla mayonnaise. Add chopped pickled lemon and chopped pickled cucumber. Adjust the seasoning of the mixture.
- In the meantime, heat grapeseed oil to 160°C in a small pan and fry the onions until crispy. Remove and set aside on kitchen paper to drain excess oil. Toast the brioche buns.
- Spoon the lobster mixture into the toasted hot dog buns and garnish with some crispy fried onions.