Jumbo Lobster rolls

Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple

Ingredients

• 500g cooked lobster
• 5 tbsp mayonnaise
• 1 tbsp lemon juice
• 2 celery sticks, stringed and diced
• small pinch of cayenne, plus extra to serve
• 1 tbsp melted butter
• 6 good-quality hot dog buns (brioche if you can get them)
• snipped chives (optional)
• good-quality potato crisps, to serve
• gherkins, to serve

Directions

STEP 1
Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)

STEP 2
Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.

STEP 3
To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.