Lobster Rolls
You can sub out the lobster for prawns
Makes enough for: 2 people
Ingredients
For the sauce
- 60 mls mayonnaise
- 10 mls capers, drained
- 10 mls lime juice
- 2.5 mls Sriracha sauce (or more if you like your food spicy)
- 1 g chives, thinly sliced
- salt and freshly ground black pepper to season
For the lobster rolls
- 2 crayfish tails, steamed and sliced into bite sized pieces
- Rosemary salt to season *
- 2 rolls, cut in half
- Fresh rocket to garnish
Method
For the sauce
- Place the mayonnaise, capers, juice. Sriracha and chives into a mixing bowl
- Stir to combine and season to taste
- Place into the fridge for at least an hour for the flavours to develop
For the lobster rolls
- Place the crayfish into a bowl and add two thirds of the sauce
- Season with the rosemary salt and mix to coat the crayfish
- Slather the rest of the sauce on both cut sides of the rolls
- Layer the bottom half of the roll with rocket
- Top with the crayfish and place the top half of the roll on to the crayfish
- ENJOY!
Notes
* or any flavoured salt you have to hand, or plain if that is all you have.