We might love lobster rolls even more than burgers

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Have I reached burger fatigue? Not yet and I dare say there will always, always be a place in my heart for an expertly cooked wagyu cheeseburger and a hefty side of pickles (here’s looking at you Rockpool Bar & Grill). But increasingly, maybe it’s the flirtation with the warmer weather, I am looking to mix up my middles – and the good old lobster roll is definitely a worthy contender. It partners as perfectly with beer as it does champagne and the use of lobster makes it a little bit summer sun and a little bit schmaancy. The richness of the meat is also a perfect partner for the salty, tangy spicy kick of chimichurri and salt and vinegar which I’ve incorporated here as much for interest as taste.   And between you and me, I think it tastes pretty damn good.

Chimichurri Lobster Rolls with Salt & Vinegar Crisps

Serves 6-8

Ingredients

Chimichurri

1/2 cup red wine vinegar

Sea salt to taste

3 garlic cloves, peeled

1 green shallot, finely chopped

2 jalepeno chilli chopped

1 large bunch coriander, leaves and stems, cleaned

1 bunch flat leaf parsley, leaves picked

1/3 cup dill, leaves picked

3/4 cup olive oil

 

Rolls

400g freshly picked cooked lobster meat

1 celery stalk, finely chopped

2 tbsp lemon juice

3 heaped tbsp garlic aioli or kewpie mayonnaise

Salt and pepper to season

6-8 brioche buns or hamburger buns

Salt and vinegar chips

Method

Combine all chimichurri ingredients, except for the olive oil, in a blender and blitz to combine. Slowly, add the olive oil until well incorporated and the mixture has begun to emulsify. If you want a thicker, chunkier chimichurri, add less olive oil. Set aside until ready to serve.

Mix the lobster, celery, lemon juice and garlic aioli in a medium bowl; season with salt and pepper and add more aioli, if desired. Fill the rolls with lobster mixture and salt and vinegar chips and top with a heaped spoon of chimichurri.

 

1 comment so far

  • Wow, this recipe actually takes me back to my childhood on the east coast of Canada. Every summer, we would eat lobster rolls with mayonnaise (much plainer than your version but pretty yummy). They'd be on the menu everywhere from little cafes by the seaside to McDonald's. They evoke memories of sun, salty air, and playing at the beach during a fleeting summer. Hope to try out your updated version.

    Commenter
    Canadian in Sydney
    Date and time
    September 18, 2013, 7:34AM

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