Grilled lobster rolls
Ingredients
- 85 g butter
- 6 submarine rolls
- 500 g cooked lobster meat, from sustainable
sources
- 1 stick of celery
- 2 tablespoons mayonnaise , made using free-range
eggs
- ½ an iceberg lettuce
Method
- Remove the butter from the fridge and allow to
soften.
- Preheat a griddle pan until really hot.
- Butter the rolls on both sides and grill on both
sides until toasted and lightly charred (keep an eye on them so they don’t
burn).
- Trim and dice the celery, chop the lobster meat
and combine with the mayonnaise. Season with sea salt and black pepper to
taste.
- Open your warm grilled buns, shred and pile the
lettuce inside each one and top with the lobster mixture. Serve immediatel
Source : grilled lobster rolls
