In these rolls, homemade mayonnaise is arguably as important as the freshness of your cray. This recipe makes more mayonnaise than you’ll need, but it’s worth making a lot to use on other things.
- 4 hot dog rolls
- 320 g cooked lobster (saltwater crayfish) meat (see Note)
- fat-cut crisps (optional), to serve
- 200 ml vegetable oil
- 50 ml extra virgin olive oil
- 2 egg yolks
- 2 tsp Dijon mustard
- ¼ lemon, zested, juiced
- 1 small garlic clove, crushed
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.
Lay a damp tea towel over a saucepan and then place a large bowl on top that will rest snugly on top of the saucepan – this will work to hold the bowl in place and stop it from tipping or spinning as you do the rest.
Combine oils in a small jug and set aside. Place egg yolks, mustard, lemon zest and juice in the bowl and whisk for 1 minute or until well combined, then add garlic. While whisking constantly, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season with salt and pepper (it should be a little salty – remember, it’s a condiment), then whisk in 1 tbsp hot water. Leftover mayonnaise with keep refrigerated in a sterilised jar (see Note) for up to 3 days.
Slice roll down the middle without cutting all the way through. Spoon in the mayonnaise – as much as you think will make it delicious, then pop in some crayfish. That’s it. If you want, slice some potatoes and make fat crisps. Or just buy a good-quality brand and serve them on the side.
• Lobster meat is from fishmongers. To cook your own lobster, see Cooking Notes.
• It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jar as long as the lid seals well. To sterilise jars, bottles and metal spoons in the oven, preheat oven to 120°C. Wash items in soapy water, rinse, then dry. Place equipment (including non-plastic lids) on an oven tray and place in oven for 20 minutes. Remove and fill jars while still hot. To sterilise jars, bottles, containers and metal spoons in the dishwaters, wash on the hottest cycle. Dry, and fill jars, bottles and containers while still hot.
Photography Alan Benson. Food Preparation Tobi Armbruster. Styling Michelle Crawford.
As seen in Feast magazine, October 2014, Issue 36.