Lobster Roll
A version of the original New England dish- Dressed lobster in a Brioche roll with Remoulade.
Fish/Seafood
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Lobster Roll
−
+
£37.22
To prepare the Lobster:
Lobster
/kg
1.8 kg
0%
For the remoulade:
Celeriac
/g
500.0 g
0%
COLMAN'S Dijon Mustard 2.25L
/ml
15.0 ml
0%
0
May contain cereals containing gluten
Sulphur Dioxide and Sulphites and their derivatives
Seasoning (salt+pepper)
/g
2.0 g
0%
HELLMANN'S Real Mayonnaise 5L
/ml
250.0 ml
0%
To finish and serve:
Olive oil
/ml
30.0 ml
0%
Lemon
/pc
1.0 pc
0%
Flat leaf Parsley
/g
35.0 g
0%
/
To prepare the Lobster:
-
Lobster 1.8 kg
For the remoulade:
-
Celeriac 500.0 g
-
Seasoning (salt+pepper) 2.0 g
To finish and serve:
-
Olive oil 30.0 ml
-
Lemon 1.0 pc
-
Flat leaf Parsley 35.0 g
Preparation
-
To prepare the Lobster:
- For live lobsters use a large chefs knife and push the tip firmly and quickly through the centre of the cross on its head, making sure the heel of the blade is towards the tail.
- Place into Boiling salted water for 4 minutes (for 1/2 kg lobsters).
- Remove and leave to cool.
- Once Cool remove the claws, crack them with heel of knife blade to gain access to meat.
- Pull off the tail, cut through shell and remove meat.
- Cut meat into even pieces,
- Keep thejuices and strain through chinois.
-
For the remoulade:
- Wash and peel the celeriac.
- Julienne the celeriac on a mandolin.
- Mix with HELLMAN's Real Mayonnaise, COLMAN's Dijon Mustard.
- Season to taste.
-
To finish and serve:
- Zest and juice the lemon.
- Whisk with the lobster juices and olive oil.
- Fold this through the lobster along with finely sliced parsley.
- Season to taste.
- Slice and toast the brioche roll.
- Add the remoulade and lobster.
- Serve on suitable dish with a traditional side of freshly cooked potato crisps.
