Classic lobster roll with lemon mayo and crisp salad

Turn succulent Bridlington Bay Lobster into the ultimate sandwich. Simple ingredients, quick to make and oh-so tasty.

 

What you need to know

Serves: 2-4
Prep: 15 mins
Cook: 5 mins
Difficulty: Easy

Ingredients

100g cooked, mixed Bridlington Bay lobster meat
4 tbsp quality mayonnaise
1 tbsp lemon juice
1 tbsp celery, finely chopped 
1 spring onion, finely chopped
A pinch of salt
A pinch of white sugar
A pinch of white pepper
2 large hot dog or sub rolls
1 tbsp butter, softened 
Half an iceburg lettuce sliced
1 large vine tomato, sliced in rounds then halved

Photo by Rob Green

Instructions

  1. Chop the lobster meat into bite sized pieces and mix it with the mayonnaise, lemon juice, celery, spring onion, salt, pepper and sugar
  2. Lightly butter the inside of the rolls and place them face down in a dry frying pan over a medium heat. Cook for 2 to 3 minutes or until they brown, taking care not to burn them
  3. Fill each roll with shredded lettuce and tomato then add a generous scoop of the lobster mixture
  4. Garnish with a sprig of parsley and serve

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