Ingredients:
For lobster salad
- 1 lobster, about 1 1/2 - 2 lb (0.75 - 1 kg);
- 1/4 red onion, peel and thinly slice;
- 1 tablespoon parsley, coarsely chop;
- 6 - 7 cornichons, slice;
- 1/2 teaspoon lemon zest;
- 1/2 tablespoon lemon juice;
- 1 tablespoon mayonnaise.
For rolls
- 2 rolls, split lengthwise;
- 1 1/2 tablespoons unsalted butter, room temperature;
- Sea salt, adjust for taste.
Recipe:
Serving for 2
For lobster salad
- Clean lobster, place in boiling water for 9 - 11 minutes, depend on the size of the lobster;
- Take it out, set aside to cool;
- Shell lobster, take off head, discard the mouth (a small pocket), it might content sand;
- Separate tail and claws meat from leg meat;
- Cut tail and claw meat to big pieces;
- The shells, roe and tomalley can be use for sauce or soup;
- Place red onion, parsley and cornichons in to a big bowl;
- Add in lobster meat;
- Top with lemon zest and lemon juice;
- Mix with mayonnaise;
- Add sea salt, adjust for taste;
- Place this back in the refrigerator.
For rolls
- Melt butter in a sauté pan over medium heat;
- Roll the rolls in the butter until butter is absorbed and the rolls are crispy;
- Stuff rolls with lobster salad, serve immediately.