Bateman's lobster rolls
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Serves 4 - 6
Ingredients
MAYONNAISE
- 2 egg yolks
- 1 tbsp dijon mustard
- 1 tsp lemon juice
- 2 tbsp white wine vinegar
- 150ml mild-flavoured olive oil
THOUSAND ISLAND DRESSING
- 150g mayonnaise (from recipe above)
- 50g tomato ketchup
- 1 long shallot, chopped
- 4 cornichons, chopped
- 1 tbsp worcestershire sauce
- 3 tbsp greek yogurt
- 1 tsp brandy
- squeeze of lemon juice
TO SERVE
- 400g cooked lobster meat, or up to 500g (buy it picked or cook it yourself – you will need one large or two smaller lobsters)
- 4 brioche subs (or up to 6)
- ¼ Iceberg lettuce, shredded
- 6 radishes, sliced
- small bunch of chives, cut into batons
Method
- STEP 1
To make the mayonnaise, whisk together the egg yolks, mustard, lemon juice and vinegar with salt and pepper. Add a drop of the oil and whisk together. Continue this drop by drop until the mixture begins to thicken. Once it does you can add the oil in a thin trickle, whisking all the time, until you have a thick mayo – this can also be done in a blender. You won’t need all the mayonnaise, but it will keep in the fridge for three days.
- STEP 2
In a separate bowl, make the dressing by whisking together all the ingredients until combined. Chop the lobster into bite-sized pieces, then mix with the dressing and season to taste. The mixture can be made a day ahead and kept in the fridge.
- STEP 3
To serve, cut open the buns and toast the cut sides lightly under the grill. Spread a small amount of dressing from the bowl along the buns then add the shredded lettuce. Spoon over the lobster mixture, arrange slices of radish over, scatter with chives and serve.