Lobster Roll

A version of the original New England dish- Dressed lobster in a Brioche roll with Remoulade.

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.