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Mini lobster rolls

July 26, 2015

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I absolutely fell in love with these lobster rolls last time I was in New York. The best ones were without a doubt at the Chelsea market.

You could serve them as a main course, on a buffet or as I did this time, for apéritif with a glass of ice-cold Champagne. 

In the original recipe there’s only lobster, mayonnaise, celery and cayenne pepper and but I decided to spice my rolls up a little bit and added red peppers, some onions, some crème fraiche and piment d’espelette instead of cayenne pepper. Simply divine!

Here’s the recipe;

(For 8 mini rolls, bitesize)

1 big fresh lobster

1 small celery stalk, finely chopped

1/4 of a small yellow onion, finely chopped

2 tablespoons mayonnaise

1 tablespoon crème fraiche

As much piment d’espelette as you like (I love it spicy so I used 1 big teaspoon)

A few stalks of fresh chives

Salt and pepper

A squeeze of lemon

4 hot dog brioche buns

Some butter for frying

Here’s how you do it;

Bring water to a boil in a big pot and salt generously. Add the lobster, cover, and cook until bright red, around 8 minutes. 

Let the lobster cool on a tray.

Crack the lobster shell, pick meat from tail and claws, and cut into chunky pieces. Mix lobster, mayonnaise, crème fraiche, chopped celery, onion and peppers along with the lemon juice, chives, and piment d’espelette. Season with salt.

Leave the mixture in the fridge for an hour or two to really boost the flavours.

Heat a large pan and fry the sides of the buns in butter. Cook until golden, about 30 seconds per side. Take them of the pan, make a large cut on the top of the bun, cut them in half (for minis) and fill them with lobster mixture. Decorate with some extra chives.

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