Easy Lobster Rolls
Brioche rolls in garlic butter filled with chunky pieces of lobster in creamy mayo. Impress guests with these gorgeous Easy Lobster Rolls.
Ingredients
- 1.2 kg cooked lobster with shell (500gm/18oz without shell) (NOTE 1)
- ¼ cup finely chopped celery
- 2 tsp finely chopped chives (extra for garnish)
- ½ tsp lemon zest (finely grated)
- 2 tsp fresh lemon juice
- ⅓ cup whole egg mayonnaise (good quality) (NOTE 2)
- 3 drops tabasco (optional) (NOTE 3)
- salt and pepper to taste
- 6 mini brioche rolls (approx.15cm/6in) (NOTE 4)
- 30 gm butter (rougly chopped)
- 1 clove garlic (minced)
- 6 lettuce leaves
Instructions
- Remove the lobsters from their shells by carefully pulling back the shell and using your fingers to lift the flesh out for each tail. Trim and remove any dark bits from the flesh, then cut the lobster into bite-size chunks.
- Finely chop the celery, chives and then grate the lemon zest with a microplane grater. In a large bowl, place in the lobster, celery, chives, lemon zest, lemon juice, mayonnaise, tabasco (if using) and gently stir to combine. Have a taste, add salt and pepper to your liking.
- Place the butter in a microwave-safe bowl. Melt the butter by placing it in the microwave with 40-second bursts, stirring well after each burst until the butter has completely melted. Add in the minced garlic to the melted butter and give it a stir. Microwave the butter and garlic for another 40 seconds. Remove the garlic pieces from the butter with a strainer and discard the solids.
- Using a bread knife, cut a very thin slice from the sides of each roll, remove as little bread as possible. Brush the sides of the bread rolls with melted garlic butter. Heat a frying pan over low to medium heat. Place the rolls down on the buttered side and cook for 30 seconds on each side or until nice and golden.
- Place a lettuce leaf in each roll, then spoon on the lobster mixture. Garnish with chives and serve immediately.
Notes
(NOTE 1) Lobster - The lobsters we have here in Australia don't have enormous claws like the ones you get in America, so unfortunately for us there is no meat there! I purchased 3 small lobsters weighing 1.2kgs (2.7lb) in total. After removing the shells, the flesh weighed 500gms (18oz)
(NOTE 2) Mayonnaise - It makes a vast difference when using good quality mayonnaise. I used full fat whole-egg mayonnaise which is less sweet but more creamy.
(NOTE 3) Tabasco (optional) - I like a subtle little kick in my lobster salad mixture, but not too much as I didn't want to overpower the delicate taste of the lobsters. Leave tabasco out or swap it for your favourite hot sauce.
(NOTE 4) Brioche rolls - I picked up a packet of 6 x mini brioche 'hot dog' rolls at our local supermarket. They came already sliced lengthwise on the top of the rolls and are approximately 15cm (6in) in length.
Make in advance and leftovers - Place the salad in a sealed container and store it in the fridge until ready to use. The salad will be good for up to 3 days.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1rollCalories: 550kcalCarbohydrates: 40gProtein: 24gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 265mgSodium: 1069mgPotassium: 233mgFiber: 1gSugar: 1gVitamin A: 2668IUVitamin C: 6mgCalcium: 132mgIron: 1mg