Name: Mini lobster rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 cooked large lobster tail (about 225gm); 100 gm mayonnaise; 2 spring onions, thinly sliced; 1 celery stalk, finely diced; 2 tbsp finely chopped chives; To taste: lemon juice; 4 small bread rolls (see note); 2 tbsp melted clarified butter; 1 tsp Espelette pepper (see note); To serve: salted potato crisps, lemon wedges and Tabasco

Mini lobster rolls

Australian Gourmet Traveller recipe for mini lobster rolls from Coogee Pavilion.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Long, lazy summer lunches call for lobster rolls – and you can’t beat these mini crustacean buns from beachside behemoth Coogee Pavilion.

Ingredients

1 cooked large lobster tail (about 225gm)

100 gm mayonnaise

2 spring onions, thinly sliced

1 celery stalk, finely diced

2 tbsp finely chopped chives

To taste: lemon juice

4 small bread rolls (see note)

2 tbsp melted clarified butter

1 tsp Espelette pepper (see note)

To serve: salted potato crisps, lemon wedges and Tabasco

Method

Main

1.Remove lobster from shell and dice into 1cm pieces. Combine with mayonnaise, spring onion, celery and half the chives in a bowl and season to taste. Adjust acidity with lemon juice as needed.

2.Trim sides of each bun, to create flat surfaces and toast each side in a frying pan with clarified butter until golden (1-2 minutes). Cut halfway down from top of each bun and stuff with lobster mix. Sprinkle with Espelette pepper, chives and stuff a few crisps in each one for crunch. Serve with wedges of lemon and Tabasco.

Note Coogee Pavilion uses mini bread rolls from Bread Top bakery; substitute any soft dinner rolls. Espelette pepper, a Basque dried, flaked chilli, is available from Herbie’s. Substitute with a mixture of cracked black pepper and cayenne.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Jerrie-Joy Redman-Lloyd

Styling by Lynsey Fryers-Hedrick