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Ingredients
Method
- 1 tsp pickling spices
- 1⁄2 tsp coriander seeds
- 1⁄2 tsp peppercorns
- 250ml rice vinegar
- 2 tsp sugar
- 2 sticks of celery, thinly sliced
- 1 cooked lobster, shelled and cut into chunks
- 1 sprig of tarragon, finely chopped
- 3 tbsp mayo
- Lemon juice
- 2 brioche rolls
- Butter
- Celery leaves (to garnish)
- Get yourself a muslin bag, and add the pickling spices, coriander seeds, and peppercorns. In a small saucepan, heat up the vinegar, sugar, and the bag of spices. Add the celery, bring it up to a simmer, then remove it from the heat. Allow to cool.
- Meanwhile, mix the lobster chunks, the tarragon, mayo, and lemon juice in a bowl. Drain the celery, add to the bowl, and season well with salt and pepper. Butter the rolls, stuff with the lobster mayo, dress with celery leaves, and serve.
30 mins
2 serving
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