Servings: 6 Rolls
- 500 g cooked lobsters
- ⅓ cup mayonnaise
- ¾ tablespoon lemon juice
- 2 stalks celery, stringed and finely diced
- 2 spring onions (scallions), finely diced (optional)
- shredded lettuce
- pinch of cayenne pepper , plus extra to serve
- 1 - 2 tablespoons melted butter
- 6 hot dog buns
- snipped chives , optional
Crack the lobster, remove all the meat, cut it into large chunks and set aside.(Lobster shells can be kept to make a lobster stock.)
Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. <em>(If eating straight away leave at room temperature, otherwise chill for up to 1 day in advance.)</em>
To serve, split the rolls <em>(on top is best)</em>, line with shredded lettuce, and divide the lobster mix between the rolls. Scatter with chives <em>(if using)</em>.
Serve with fries and sliced gherkin.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg