Bateman's lobster rolls
The lobster roll to end all lobster rolls, from Manzi's seafood restaurant in Soho. Homemade mayo and a sharp thousand island dressing take this posh roll to the next level
- Serves: 6 persons
Ingredients
- 2egg yolks
- 1tbsp dijon mustard
- 1tsp lemon juice
- 2tbsp white wine vinegar
- 150ml mild-flavoured olive oil
- 150g mayonnaise (from recipe above)
- 50g tomato ketchup
- 1long shallot , chopped
- 4cornichons , chopped
- 1tbsp worcestershire sauce
- 3tbsp greek yogurt
- 1tsp brandy
- squeeze of lemon juice
- 400g cooked lobster meat , or up to 500g (buy it picked or cook it yourself – you will need one large or two smaller lobsters)
- 4brioche subs (or up to 6)
- ¼Iceberg lettuce , shredded
- 6radishes , sliced
- small bunch of chives , cut into batons
Instructions
Step 1
To make the mayonnaise, whisk together the egg yolks, mustard, lemon juice and vinegar with salt and pepper. Add a drop of the oil and whisk together. Continue this drop by drop until the mixture begins to thicken. Once it does you can add the oil in a thin trickle, whisking all the time, until you have a thick mayo – this can also be done in a blender. You won’t need all the mayonnaise, but it will keep in the fridge for three days.Step 2
In a separate bowl, make the dressing by whisking together all the ingredients until combined. Chop the lobster into bite-sized pieces, then mix with the dressing and season to taste. The mixture can be made a day ahead and kept in the fridge.Step 3
To serve, cut open the buns and toast the cut sides lightly under the grill. Spread a small amount of dressing from the bowl along the buns then add the shredded lettuce. Spoon over the lobster mixture, arrange slices of radish over, scatter with chives and serve.