Stef’s note: Lobster rolls, although sounding relatively basic – are probably my favourite way to eat lobster, and they’re one of the easiest ways to prepare them. Luckily, here on the South Coast of NSW – I have pretty damn good access to fresh lobster as i know how to dive for them, and i’ve got mates who do also. Unfortunately – to buy live lobster is pretty pricey – but there are some alternatives.
You can usually purchase frozen lobster tails through your local fish monger – these are much cheaper than fresh, or you can substitute the lobster in this recipe for cooked prawns, crab meat, bugs, marron, yabbies or any other delicious crustacean. To be honest, if you’re into seafood sticks (which i am) you could probably chop some up and use them too, it would actually be pretty good.
To cook the lobster, (if live) first dispatch it by using a sharp, heavy kitchen knife to cut laterally through the middle of it’s head. Place the whole lobster into a large pot of well salted boiling water. Cook for 1 minute per 100g of lobster – so 8 minutes for an 800g lobster. Once cooked, remove from the pot with tongs and place into an ice bath to stop the cooking process, allow to cool completely. Cut the lobster down the middle and remove all the meat from the shell. Be sure to keep the shell – you can freeze it at this point, it will make an amazing stock.
Next, place the mayo, chives, celery, cayenne pepper & hot sauce into a bowl and mix well. Season with salt, and adjust the flavour with hot sauce and lemon juice to your liking. Chop the lobster meat into chunks, mix through the sauce then set aside in the fridge.
To prepare the buns, use a sharp knife to cut a very fine slice off both sides of the bun. You want a flat edge running down either side of the hot dog bun. Next, place the butter into a pan over a medium heat and allow to melt. Place the hot dog buns into the pan to toast, cut side down. Once golden and crisp, turn over and toast the other cut side. Remove from the pan, then cut a slice down the centre of each bun to about two thirds of the way down. This is where your filling will go.
To assemble, place a lettuce leaf into each bun, then fill with the dressed lobster meat. Finish with another small sprinkle of sea salt and a fresh squeeze of lemon.
1 x 800g lobster (or approx 300g cooked lobster meat)
alternative to the above – 300g cooked prawns, crab meat or seafood sticks
2 cheap white hotdog buns
2 leaves cos lettuce, washed
1 small stick celery, finely sliced
2 tablespoons chopped chives (or red onion)
1 tablespoon dill, chopped
1.5 tablespoons good whole egg mayo
1/4 teaspoon cayenne pepper
1-2 teaspoons mild hot sauce like cholula or sriracha (optional)
lemon juice to taste