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Donal Skehan
Kinsale Lobster Roll | DonalSkehan.com
  • summer

Kinsale Lobster Roll

February 28

Use the best quality eggs you can get your hands on for this aioli. You most likely won’t need all the oil but keep adding until a wonderful mayo forms. Either lobster meat or prawn meat will work perfectly here.

  • time 15mins
  • serves Serves 4
Method
  1. In a clean glass bowl, whisk together the egg yolks, white wine vinegar, Dijon mustard & finely minced garlic until combined. With the vegetable oil in a glass measuring jug, pour a slow and steady stream of the oil into the egg yolk mixture whisking vigorously until a thickened mayonnaise forms. Season to taste with salt and lemon juice. Transfer to a squeeze bottle.
  2. Place the filling ingredients into the bowl and dress with a little of the mayo until completely coated. Set aside.
  3. Assemble the rolls by placing the dressed cucumber & lobster mix into the toasted brioche buns, adding splodges of the aioli and garnish with chives and chive flowers.

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Ingredients

For the aioli:

2 egg yolks

1 tbsp white wine vinegar

1/2 tsp Dijon mustard

1 garlic clove, finely minced

20fl oz vegetable oil

Juice of ½ lemon, to taste

Sea salt

 

For the filling:

½ cucumber, deseeded and finely chopped

1 stick celery, finely chopped

4 spring onions, finely sliced

18oz lobster meat, cooked & roughly chopped

 

To serve:

4 brioche buns, toasted and split

Small handful chives, finely chopped

Chive flowers

For the aioli:

2 egg yolks

1 tbsp white wine vinegar

1/2 tsp Dijon mustard

1 garlic clove, finely minced

600ml vegetable oil

Juice of ½ lemon, to taste

Sea salt

 

For the filling:

½ cucumber, deseeded and finely chopped

1 stick celery, finely chopped

4 spring onions, finely sliced

500g lobster meat, cooked & roughly chopped

 

To serve:

4 brioche buns, toasted and split

Small handful chives, finely chopped

Chive flowers

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