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Valli Little's lobster rolls

Name: Valli Little's lobster rolls
Yield: 6
Ingredients: 1 (800g) cooked lobster, halved; 1 celery stalk, finely chopped; 1 spring onion, thinly sliced; 1/2 small fennel bulb, finely chopped; 2/3 cup (200g) whole-egg mayonnaise; 2 tbs tomato sauce; 2 tsp Worcestershire sauce; 1 tbs lemon juice; 1/2 tsp Tabasco; 2 tbs chopped flat-leaf parsley leaves; 6 small rolls (we used brioche), split lengthways through the top, without cutting all the way through; Store-bought fries (optional), to serve

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by Valli Little

delicious. team

Apr 07, 2016

Valli Little takes inspiration from the South Pacific to create these moreish lobster rolls.

1 (800g) cooked lobster, halved
1 celery stalk, finely chopped
1 spring onion, thinly sliced
1/2 small fennel bulb, finely chopped
2/3 cup (200g) whole-egg mayonnaise
2 tbs tomato sauce
2 tsp Worcestershire sauce
1 tbs lemon juice
1/2 tsp Tabasco
2 tbs chopped flat-leaf parsley leaves
6 small rolls (we used brioche), split lengthways through the top, without cutting all the way through
Store-bought fries (optional), to serve

Method

1.

Remove meat from the lobster tail and claws, removing the intestinal tract and discarding the shell.
2.

Roughly chop the meat and place in a bowl with the celery, onion and fennel, and toss to combine.
3.

Combine mayonnaise, tomato sauce, Worcestershire sauce, lemon juice, Tabasco and parsley in a small bowl.
4.

Season, then fold through lobster mixture.
5.

Fill rolls with the lobster mixture and serve with fries, if using, to serve.