Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Dirty loaded lobster rolls
Serves 4 Starters and mains
Ingredients
- 100g salted butter
- 2 garlic cloves, sliced
- 1 chilli, sliced
- 1tbsp fresh thyme leaves
- 2 whole raw lobsters (around 600g), halved lengthways
- juice 1⁄2 lemon
To serve
- 4 brioche-style burger buns
- 4tbsp good-quality mayonnaise
- small bunch chives, snipped
Method
Get a nice bed of coals cooking. Once they’ve hit core temperature and have started to ash up, you’re ready to cook.
In the meanwhile, melt the butter in a small saucepan and add the garlic, chilli and thyme (you can do this in the kitchen or on the grill). Once the butter starts bubbling, remove it from the heat and set aside.
To cook the lobster, blow the ash off the coals, then lay the lobster halves flesh-side down on the coals for 1-2 minutes, depending on the size of your lobster. Once you have a nice char, gently turn them over and brush with the flavoured butter. Cook for another couple of minutes shell-side down, brushing every 30 seconds. The meat will pull away from the shell when it’s cooked. Remove from the heat and allow to rest for a couple of minutes on a metal tray. Keep the butter warm on the grill.
Remove the flesh from the tails and claws. Brush again with the butter. Finish with the lemon juice.
Halve and toast your buns. To assemble, lay out the bottom half of the bun and spread over a dollop of mayo. Pile the lobster meat high, sprinkle on the chives and serve.
Advertisement