New England Lobster Roll

User Reviews

4.9

138 reviews
Excellent
  • Prep Time

    25 mins

  • Cook Time

    25 mins

  • Total Time

    55 mins

  • Servings

    4 servings

  • Course

    Main Course

  • Cuisine

    American

New England Lobster Roll

Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings
  • 4 Brioche buns
  • 1 French shallots
  • 1/2 bunch watercress
  • lobster tail about 250 grams/ 9 oz once shell and head removed

MAYONNAISE

  • 1/2 cup Kewpie Japanese Mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon mustard powder
  • 3 tablespoons olive oil
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Instructions

  1. Preheat oven to 180 degrees Celsius (355 Fahrenheit).
  2. Bring a large stock pot of water to the boil, and reduce to a constant simmer over med heat.
  3. Poach the lobster tail in its shell in the simmering water for 15-20 minutes. The internal temperature should ideally reach 63° C (145° F).
  4. Remove the lobster from the pot and set aside to cool, then refrigerate until chilled.
  5. De-shell the lobster and slice the meat into 8 circular discs.
  6. Finely chop any small or discoloured pieces of lobster you may have.
  7. Cut the French shallot in half lengthways and finely slice.
  8. Pick the watercress, discarding any bruised or tarnished leaves, then wash and pat dry.
  9. Combine the Kewpie mayonnaise, lemon juice, vinegar and mustard powder in a mixing bowl.
  10. Slowly add the oil while whisking continually. Season to taste.
  11. Cut the brioche bun in half horizontally and lightly butter.
  12. Place the buns on a pan butter side down and toast in a pre-heated oven at 180°C/ 356° F for 5 minutes or until golden brown.
  13. Spread 1 teaspoon of the mayonnaise onto each half of the brioche, lid and bottom.
  14. Place a tablespoon of chopped lobster on the bottom half and season to taste.
  15. Then arrange 2 slices of lobster meat on top without overlapping.
  16. Place ½ teaspoon of mayonnaise on each lobster slice and season again to taste.
  17. Add a few slices of the shallot and a few pieces of the watercress on top.
  18. Finally place the brioche lid on the top and serve immediately.

Notes

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Overall Rating

4.9

138 reviews
Excellent

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