Pack brioche buns with lobster, mayo and celery and serve with salty crisps for a real treat that’s a classic dish on the north-eastern coast of the US
Prep:35 mins
Serves 4 – 6
3 x 500g cooked whole lobsters fresh or frozen (defrosted if frozen)3-4 tbsp mayonnaise1 small lemon, juiced1 celery stalk, finely chopped¼ bunch of chives, finely slicedpinch of cayenne pepper, plus an extra pinch to serve6 brioche hot dog buns or 8 small brioche rolls1-2 tbsp butterready salted crisps, to serve (optional)
STEP 1Crack the lobsters open using the back of a chef’s knife or a lobster cracker. Do this carefully so the shells don’t break into a lot of small pieces. Or, ask your fishmonger to remove the shells. Pull out the lobster meat and discard the shells. Roughly chop the meat into 2cm pieces, then put in a bowl, cover and chill until needed.STEP 2Mix the mayonnaise, lemon juice, celery, most of the chives and cayenne together in a small bowl. Taste for seasoning, adding more lemon juice if needed. Toss the lobster with the dressing.STEP 3Slice a thin piece off the sides of each bun, then split them open, being careful not to cut all the way through. Melt the butter in a frying pan and fry the buns for 1-2 mins on the cut sides until golden and toasted. Pile the lobster filling into rolls, then sprinkle with another pinch of cayenne and the reserved chives. Eat alongside some ready salted crisps, if you like.
