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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.


Recipe for 4 persons

For the lobster roll

1 Unit(s)
1 Unit(s)
1 Unit(s)
White onion
2 Sprig(s)
0.25 Unit(s)
8 Sprig(s)
4 Sprig(s)
45 Ml
Coarse salt
4 Unit(s)
Small sub bread
5 Ml
Espelette pepper

For the mayo

200 Ml
Vegetable oil
1 Unit(s)
15 Ml
Dijon mustard
5 Ml
Maille xérès vinegar
  • Salt and pepper
  • Butter

Preparation time: 30.00 min

  • For the preparations
    Cut 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 roll
    Remove 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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