Whether you are entertaining friends or simply cooking for one, this fun twist on the classic lobster roll is sure to have everyone coming back for seconds.
Makes- 8 rolls
Cooking Time- 30 minutes
Skill Level- Easy
- 1 bag (8 rolls) of dinner rolls (I get mine from Breadtop)
- 2 medium sized lobster or crayfish tails
- 2 tablespoons of butter
- 1 bunch of watercress
- 1 small red onion, finely sliced
- 2 bags of your choice of prawn crackers, I get mine from any Asian Store & Daiso
- 3 tablespoons of yuzu kewpie mayo, original flavour also completely fine
- Juice of ½ a lemon
- 1 tsp of mustard powder
- 3 stalks of chives
Watch the process
- Cook your 2 lobster tails by placing them in generously salted boiling water. Allow to cook on a medium-low boil for 15 minutes or until the internal meat feels firm and has turned from transparent to completely opaque. Remove from the pot and into a bowl of ice water to prevent the lobster from cooking further and to chill. You can also cook the lobster in advance and keep it in the fridge till ready to assemble.
- Once cool, remove the meat from the shell by cutting along the underside of the lobster, snapping off the end of the tail and then pulling out the tail meat in one whole piece. Cut your lobster into 2cm thick medallions.
- Whilst the lobster is cooking, slice your 8 dinner rolls in half and butter each side. Heat a pan and toast the buns in a large pan on medium heat until golden. Set aside.
- Make the dressing by mixing all ingredients (3 tablespoons of yuzu kewpie mayo, juice of ½ lemon, 1 tsp of mustard powder and 3 stalks of chives) in a bowl and seasoning with salt and pepper.
- To assemble, spread the mayo dressing on each half of the buns, then place a few pieces of red onion, then two disks of lobster tail, a pinch of pepper, a few leaves of watercress and then the bun top.
- Serve with the prawn crackers and enjoy!