Ingredients
- 2 x Lobster Tails (Fills 5 rolls)
- 5 x Bread Rolls
- 1 x Celery stalk finely diced
- 10 g Spring Onion diced
- 1 dash Hot Sauce (optional)
- 1 tsp Lemon Juice
- Zest of 1 Lemon
- Salt and Pepper
- Butter
Cooking instructions
1. Lobster Tails
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Steam the lobster tails for 10-12 minutes to make shell removal easier. The meat may still be raw, but that’s okay—we’ll cook it further.
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Cut along the shell and gently peel the meat away, then slice it into thick, chunky pieces.
2. Sauce
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In a bowl, mix celery, spring onion, lemon zest, lemon juice, and hot sauce (if desired). Stir well and season to taste with salt and pepper.
3. Rolls
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In a large skillet, melt butter over medium heat. Toast the rolls in the melted butter until they turn golden brown.
4. Lobster Meat
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Wipe the skillet clean, set over medium heat, and melt some butter. Add the lobster meat, season with salt and pepper, and toss to coat evenly in the butter.
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Stir-fry the lobster meat for about 4 minutes, stirring frequently. You'll know the lobster is done when the meat is firm, and white all the way through.
5. Combine
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Add the lobster meat to the sauce (letting some of the excess butter drip into the mix) and toss gently to coat.
6. Assemble
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Fill the toasted rolls with lobster, and top with a sprinkle of fresh spring onion. Serve these lobster rolls immediately, with a side of chips or veggies.
