Lobster roll

Can’t get enough of the latest seafood rage? Build your own rolls with as much lobster salad as you can muster. Chef’s tip: pan-fry your roll until toasty and golden brown in melted butter first. It makes all the difference.

Serves 4 Prep time 35 minutes
Cook time 10 minutes

lobster salad
4 tbsp mayonnaise
2 tbsp puréed mango
3 tbsp shallots, minced
1 tbsp celery, minced
1 tbsp coriander root, minced
4 tbsp golden raisins, soaked in warm water and drained
1 tbsp apple cider vinegar
2 tsp fine sugar
4 Boston lobsters, boiled, cracked and meat cut into bite-sized pieces

4 hot dog buns
2 tbsp salted butter, melted
4 tbsp gherkins, finely chopped
1 tbsp hot mustard
½ cup alfalfa sprouts

• Combine all the ingredients for lobster salad in a large chilled bowl and toss well. Keep chilled until ready to use.
• Split each bun partially down the middle. Brush insides with melted butter and pan-fry lightly on all sides until warm and golden.
• Top each bun with a generous portion of lobster salad, gherkins, hot mustard and alfalfa sprouts.

Excerpt from the November 2014 issue of epicure.

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