Lobster Roll Royale with Tarragon Mayonnaise

⏱ 55 min · Serves 4

Sweet, cold-poached lobster folded through a glossy homemade tarragon mayonnaise, piled into butter-griddled brioche rolls. Crisp celery and lemon keep it fresh, brown butter crumbs give a whisper of crunch — a seaside luxury worth every minute.

Per serving: 712 kcal · 34.0g protein · 36.0g carbs · 48.0g fat

Ingredients

• 2 live or cooked lobsters (about 700g each), or 500g cooked lobster meat
• 3 tbsp sea salt (for poaching water)
• 1 lemon, halved
• 2 egg yolks
• 1 tsp Dijon mustard
• 1 tbsp lemon juice, plus zest of 1/2 lemon
• 150ml mild olive oil or sunflower oil
• 3 tbsp finely chopped fresh tarragon
• 1 tbsp finely snipped chives
• 1 stick celery, very finely diced
• 2 spring onions, finely sliced
• Pinch cayenne pepper
• Salt and white pepper, to taste
• 4 split-top brioche hot dog rolls
• 60g unsalted butter
• 2 tbsp panko breadcrumbs
• Baby gem lettuce leaves, to line

Method

1. Bring a large pot of water to the boil with the sea salt and lemon halves. If using live lobsters, chill them in the freezer for 20 minutes first, then boil for 8 minutes (700g). Lift out and plunge into iced water.
2. Crack the claws and knuckles and split the tails; pick out all the meat, removing the dark intestinal tract. Cut into generous 2cm chunks, pat dry and chill.
3. Make the mayonnaise: whisk the egg yolks with the Dijon, lemon juice and a pinch of salt in a bowl until pale. Add the oil drop by drop at first, whisking constantly, then in a slow steady stream until thick and glossy.
4. Fold in the tarragon, chives, lemon zest and cayenne. Season with salt and white pepper. Chill 10 minutes.
5. Melt 20g butter in a small pan, add the panko and toast until golden and nutty; drain on kitchen paper and salt lightly.
6. Fold the lobster with the celery, spring onions and just enough tarragon mayo to coat — you want lobster, not a salad. Taste and adjust lemon and salt.
7. Melt the remaining butter in a wide frying pan. Griddle the sides of the brioche rolls over medium heat until deep golden and crisp.
8. Line each roll with lettuce, pile in the lobster, scatter with brown butter crumbs and extra tarragon. Serve immediately with lemon wedges and a cold glass of something crisp.