This simple recipe allows the flavours to speak for themselves, and we haven’t ventured too far from the original because why mess with perfection?
Behold the lobster roll! Perhaps the king of all sandwiches. Whoever came up with the idea of shoving freshly cooked lobster into a hot buttered roll was onto a very good thing.
- butter, for spreading
- 2 long soft rolls, tops split open lengthways
- ½ celery stalk, thinly sliced
- a few snipped chives
- ½ lemon, juiced
- 1 tbsp whole egg mayonnaise
- 2 cooked lobster tails or crayfish, flesh chopped into bite-sized pieces
- small handful of watercress
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slather butter on the outside of each roll (stay with me here). Heat a large frying pan over medium heat and add
the buttered rolls. Lightly toast until the butter has melted and your rolls look like they’ve had a spray-tan. Remove
from the heat and set aside.
Combine the celery, chives, lemon juice and mayonnaise in a small bowl. (Resist the temptation to add more mayo. If
you’re spending the money on making a lobster sandwich you want to be able to taste the damn thing). Season with
the tiniest bit of salt and lots of black pepper. Stir through the chopped lobster and check the seasoning.
Pile the lobster mixture into the rolls and add a few watercress stalks for colour and crunch.
This recipe is from In Bread (Smith Street Books).