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Grilled lobster rolls
Grilled lobster rolls
Serves
Serves
6
Time
Cooks In
15 minutes
Difficulty
Super easy
Jamie Magazine
Seafood
Alfresco
Father's day
American
Mains
Nutrition per serving
Plus
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
Recipe From
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
Tap For Method
Recipe From
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.
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Recipe From
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By Alain Bosse
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