Grilled lobster rolls

Name: Grilled lobster rolls
Total time: 15 min
Yield: 6
Cuisine: american
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

Serves 6

Cooks In15 minutes

DifficultySuper easy

Jamie Magazine Seafood Alfresco Father's day American Mains

Nutrition per serving

Calories 441 22%
Fat 19.5g 28%
Saturates 6.9g 35%
Sugars 2.7g 3%
Protein 28g 56%
Carbs 36.7g 14%

Of an adult's reference intake

Jamie Magazine

By Alain Bosse

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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

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Jamie Magazine

By Alain Bosse

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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 immediately.