Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 500grams thawed cooked rock lobster
- 2 celery stalks, leaves included, finely chopped
- 1/4 cup whole egg mayonnaise
- 1/4 small lemon, juiced
- 25grams unsalted butter, melted
- 1 clove garlic, crushed
- 6 split-top brioche hot dog rolls
- 1/2 punnet chives, finely chopped
- 2 pinches cayenne pepper, to serve
Nutrition per serving
1360kJ / 327Cal
1360 Kilojoules or 327 Calories
16% of daily energy intake*
Protein
23.7grams
Fat
15.6grams
Carbs
25.7grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Serve buttery brioche hot dog rolls filled with rock lobster, mayonnaise, celery and chives at your next gathering to wow a crowd.
Method
Step 1 of 4
Place the lobster on a chopping board. Place a tea towel over the back of a large, sharp knife, then place blade along middle of lobster and press down to cut in half lengthways. Remove meat from shell and roughly cut into 1.5cm pieces.
Step 2 of 4
Cut celery into 12 x 14.5cm long thin strips, reserving leaves. Reserve a few small leaves for serving, then roughly chop remaining. Place mayonnaise and lemon juice in
a bowl and stir until smooth. Add chopped leaves and lobster. Season with pepper and stir to combine.
Step 3 of 4
Preheat oven grill to medium-high heat. Combine butter and garlic and season with pepper. Split brioche rolls, keeping the bases intact. Brush inside of rolls with a little butter mixture. Place rolls, butter side up, on a large baking tray. Grill rolls for 1-2 minutes or until lightly toasted.
Step 4 of 4
Arrange 2 celery sticks in each roll, then spoon over the lobster mixture. Sprinkle with chives and cayenne pepper. Serve scattered with reserved celery leaves.
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