- 500g cooked lobster
The king of the crustaceans, lobster is a delicacy that commands a very high price, with white,…
- 5 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 celery sticks, stringed and diced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- small pinch of cayenne, plus extra to serve
- 1 tbsp melted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 good-quality hot dog buns (brioche if you can get them)
- snipped chives (optional)
- good-quality potato crisps, to serve
- gherkins, to serve
Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.
To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.