Lobster Roll with Welsh Sea Black Butter
Ah yes the magnificent Lobster Roll, originally made famous on the East Coast of America where they traditional serve it with mayo or drawn butter in brioche style hot dog rolls. Now I have yet to make to the east coast of America but I was fascinated by the idea of lobster rolls they just sounded lush. Unfortunately for some reason lobster was not part of my diet growing up in West Wales? But over the years I have learnt that American lobster is bigger and cheaper compared to our native sweet little lobsters and that putting it in a roll was not a good idea as it is so expensive, but it sounded so good so had to give it a go. Lobster rolls with a Welsh Sea Black butter has been a staple of the travelling beach shack menu since 2010 and it has one many fans across the country. It is the best lobster roll I have ever had, ok I may be biased but that sweet lobster cooked in the Welsh Sea Black butter is just simply divine. Wherever I see lobster rolls on the menu I have to buy one (essential research?) it is always served cold with mayo or other garnishes, yeah they’re good but Lobster with Welsh Sea Black Butter is exceptional.
- Place a heavy based frying pan over a moderate heat and add the butter and lobster meat. Note that the lobster meat should have a mix of tail, claw and knuckle meat which has been cut into smaller chunks
- Gently warm the lobster with melted butter for around 5 minutes or until the lobster has warmed through and is tender
- While the lobster is gently cooking, grill or dry fry you brioche roll on both sides until golden
- Place the lobster inside the roll and drizzle with the melted butter
- Add a squeeze of lemon juice....
- As much lobster as you can afford but around 80g of diced meat is a good starting point
- 3 tbsp of Welsh Sea Black Butter
- Brioche roll
- Wedge of lemon