Recipe: Lobster Rolls with Sorrel Mayonnaise
PUBLISHED: 10:16 03 July 2018 | UPDATED: 10:16 03 July 2018
You can get lobster meat from a good fishmonger, though prawns or white crabmeat works well too. The homemade mayonnaise with its lemony hit of sorrel makes this extra special
About the chef:
As Executive Head Chef of Home House in London, Sophie Michell has over two decades of cooking experience behind her. Having worked in kitchens from the age of 15, Sophie went on to train professionally at the Butler’s Wharf Chef School in London, during which time she cooked in many reputable high-end restaurants across the city. “I’m so excited to be returning to the Pommery Dorset Seafood Festival for the third year,” says the chef and food writer. “The festival has such an incredible buzz about it and the chef demos are so exciting and informative.” Here’s one of Sophie’s favourite recipes for you to try at home.
Sophie Michell’s Lobster Rolls with Sorrel Mayonnaise
Ingredients (makes four):
• 500g cooked lobster meat
• 4 soft brioche ‘hot dog’ rolls
• 100g melted butter
For the sorrel mayonnaise
• 1 tsp of Dijon mustard
• 2 egg yolks
• 250ml rapeseed oil (or similar flavourless oil)
• 250ml light olive oil
• 1 pinch cayenne
• 1 pinch celery salt
• handful of sorrel leaves, finely chopped
• squeeze of lemon
1. Firstly, make the mayonnaise.
2. Pop the egg yolks and mustard into a blender, then VERY slowly pour in the oils, until thick and creamy.
Do not pour too quickly or it will go liquid again. When this is done add the cayenne, celery salt and season to taste, add lemon juice and finely chopped sorrel leaves. Roughly chop the lobster meat and add to the sorrel mayonnaise and stir well.
3. Take the buns and cut down the middle, brush with melted butter and grill until lightly toasted, brush with more melted butter, fill with the lobster mix. Serve with salted crisps and a green salad.
Find more at sophiemichell.com