Court bouillon cooked lobster roll with espelette chili
Mains, Fish, Seafood & Shellfish
Sub garnish with lobster meat, home made mayo, celeriac, cucumber and fresh herbs.
IngredientsRecipe for 4 persons
For the lobster roll
Small sub bread
For the mayo
Maille xérès vinegar
- Salt and pepper
Preparation time: 30 min
- For the preparationsCut the carrot, the onion and 1.5 of the celeriac in big cubes.In a big pot of cold water, add the cutted vegetables and the salt. Bring it to boil, put the lobster and cook it for 10 minutes. Refresh it in a ice bath.Dice the rest of the celeriac finely, peel, empty and dice the cucumber very finely.Chop the herbs.
- For the lobster rollRemove the flesh of the lobster and dice it.In a bowl, wisk the mustard, the egg yolk, salt and pepper. Montez it by adding the ol gently. Finish the mayo with the vinegar.In a bowl, mix all the ingrédients with the mayo.Spred some butter on the inside of the bread and grill it in a dry hot pan.Garnish it generously with the lobster mix, and top it with the Espelette chili.
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