Grilled lobster rolls

Name: Grilled lobster rolls
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 85g butter; 6 submarine rolls; 500g cooked lobster meat, from sustainable sources; 1 stick of celery; 2 tablespoons mayonnaise, made using free-range eggs; ½ an iceberg lettuce

15 mins

Super easy

serves 6

nutrition per serving

441

Calories

22%

19.5g

Fat

28%

6.9g

Saturates

35%

2.7g

Sugars

28g

Protein

56%

36.7g

Carbs

14%

of an adult’s reference intake

Recipe From

Jamie Magazine

By Alain Bosse

Ingredients

85g butter

6 submarine rolls

500g cooked lobster meat, from sustainable sources

1 stick of celery

2 tablespoons mayonnaise, made using free-range eggs

½ an iceberg lettuce

Method

Remove the butter from the fridge and allow to soften.
Preheat a griddle pan until really hot.
Butter the rolls on both sides and grill on both sides until toasted and lightly charred (keep an eye on them so they don’t burn).
Trim and dice the celery, chop the lobster meat and combine with the mayonnaise. Season with sea salt and black pepper to taste.
Open your warm grilled buns, shred and pile the lettuce inside each one and top with the lobster mixture. Serve immediately.