As a lover of seafood, lobster has got to be right up there with my favourite food. And it is hard to pick favourites, when you throw prawns and crabs into the mix. Oh, prawns…. I’m sure I could inhale a kilo or two of them in one sitting under half an hour. But I’m also sure Kran doesn’t want me to test this theory hehe. The thing about prawns is, it’s readily available almost everywhere you go. Frozen, fresh, snap frozen, cooked, de-veined, de-shelled. You name it, you can find it. Unfortunately you can’t say the same thing about lobster. This is very sad, as lobster is amazing. It is like the best prawn you’ll ever eat but sweeter and fatter. It has its own very distinctive smell and flavour. And it usually comes with a price tag upwards of $50/kg. Ouch.
So it was with incredulous hearts that we finally mustered up the sanity to buy one of these live lobsters at the supermarket, with a price tag of $6. Yes, you read that right. It cost SIX DOLLARS for a LIVE lobster that weighed just over a pound (about 500g). And they steamed it fresh for us right there. Yuuuuuuuuup. Happy days! All our plans for grilled fish for dinner went out the window and we walked home with plans for Miss Lobster. What could we eat it with? Pasta? Bisque? Then we thought of lobster rolls.
Kran de-shelled the lobster, and we kept the lobster salad mixture simple. Kewpie mayonnaise, lemon juice, spring onions and salt and pepper. Add all those things to the lobster then refrigerate it and step away.
I made brioche style soft burger buns for the rolls. They are ridiculously easy to make and well worth the effort, believe you me. The recipe I used is from here.
To assemble, slice your burger bun in half. Melt a couple of tablespoons of butter in a pan on low to medium heat and wait for it to froth slightly. Place your buns on the butter, cut side down and let it soak up the liquid gold while it also browns a little. When it’s started to turn slightly golden on the edges and in the middle, flip it over and grill for another 30 seconds. Then it’s ready to be topped with the lobster mixture, as well as a sprinkling of watercress.
Taste bud heaven.