Serves 4
Ingredients
- 2 medium cooked lobsters, cooled
- 4 tender celery sticks, finely diced
- 2-3 Tbls good-quality mayonnaise
- 1 small bunch of chives, finely sliced
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
- 4 soft white rolls (brioche rolls work particularly well)
- 25g butter
- Potato crisps, to serve
Method
Crack the lobsters and carefully remove all the meat from the claws, knuckles and tails. Roughly chop the meat into bite-sized pieces and place it in a mixing bowl.
Add the diced celery, mayonnaise, lemon juice and two-thirds of the chives. Season generously with sea salt and freshly ground black pepper, then gently fold everything together until just combined.
Split the rolls, taking care not to cut all the way through. Heat a heavy frying pan over a medium heat and add the butter. Once it's foaming, place the rolls cut-side down in the pan and cook for 1-2 minutes until crisp and golden.
Divide the lobster mixture evenly between the warm toasted rolls. Scatter over the remaining chives and finish with an extra squeeze of lemon juice. Serve straight away with plenty of good potato crisps.
