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Grilled lobster rolls
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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
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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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