New England Lobster Rolls

Method

1. Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)

2. Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.

3. To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.

Credit: Good Food

Ingredients

Prep time: 30 Minutes

Cook time: 5 Minutes

Serves: 6

  • 500g cooked lobster

  • 5 tbsp mayonnaise

  • 1 tbsp lemon juice

  • 2 celery sticks, stringed and diced

  • Small pinch of cayenne, plus extra to serve

  • 1 tbsp melted butter

  • 6 good-quality hot dog buns (brioche if you can get them)

  • Snipped chives (optional)

  • Good-quality potato crisps, to serve

  • Gherkins, to serve