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Ingredients
Method
- 3 x cooked lobsters (about 500g each)
- 4 tbsp mayo
- Juice of 1 lemon
- 1 celery stalk, chopped
- ¼ bunch of chives, chopped
- Pinch of cayenne pepper
- 4 brioche hot dog buns
- 2 tbsp butter
- Remove the lobster meat from the shells, and roughly chop into 2cm chunks. Pop them into a bowl, and add the mayo, lemon juice, chives, celery, and cayenne pepper. Gently toss to mix.
- Cut the ends off each bun to create a flat edge. Melt the butter in a frying pan, and fry your brioche bun ends for 1-2 mins until golden. Pile the lobster mix into the buns, sprinkle with a little more cayenne pepper and some more chives, and serve with a crisp iceberg salad. Perfect!
10 mins
4 serving
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