Burnt Butter Lobster Rolls
Directions
- 1Make spicy mayo: In a bowl, combine egg yolk, lemon zest, lemon juice, oil, paprika, salt and pepper. Whisk until smooth.
- 2Toast pine nuts and hazelnuts in a pan until golden brown and set aside.
- 3Melt butter in a saucepan and add the toasted nuts.
- 4Once the butter is browned, add parsley and minced garlic. Stir.
- 5Cook lobster tails in boiling water for 6-7 minutes.
- 6Cut and chop lobster meat, then add to the burnt butter mix.
- 7Assemble the lobster rolls by spreading spicy mayo on the brioche rolls, adding the lobster mix and sprinkling with chives.
Ingredients
- 30 g pine nuts
- 30 g hazelnuts
- 30 g parsley
- 100 g salted butter
- 4 lobster tails
- 1 tbsp chives
- 2 brioche rolls
- 1 egg yolk
- 1 lemon
- 1 tbsp oil
- 1 tsp paprika
- 2 cloves garlic
- 0.5 tsp salt
- 0.5 tsp pepper
Equipment
spoongraterknifebowlwhiskfrying panfood processorsaucepantongs
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