Lobster rolls Ingredients: 1- onion - 45 g of - tender butter - 20 cl of - sunflower oil - 1 tablespoon of - mustard - 1 drizzle of - vinegar salt pepper - 4 - brioche buns (hot dog type) - 500 g of - shelled lobster meat - 8 leaves of - lettuce - 1 stalk of - celery, fresh chives - 1 - egg yolk at room temperature - 2 tablespoons of - tarragon lemon juice.
Utensils： 1 Oven ovens- 1 Set 3 frying pans best frying pans- 1 salad bowl 1 salad bowl- 1 scalekitchen scales-
Total time:
15 min
Preparation:
15 min -
Cooking:
-
Phase 1
Wash and remove the threads from the celery stalk using a peeler.
Phase 2
Cut the celery into sections. To book.
Phase 3
Wash the salad and reserve a dozen leaves.
Phase 4
Prepare the mayonnaise by mixing the egg yolk, mustard, vinegar, a little salt and pepper in a bowl.
Phase 5
Whisk, pouring in the oil little by little. The mayonnaise should thicken.
Phase 6
Add the tarragon and chives.
Phase 7
In a salad bowl, delicately mix the lobster, celery as well as the mayonnaise and lemon juice.
Phase 8
Peel and finely slice the onion, before adding it to the preparation. Refrigerate until ready to serve.
Phase 9
Cut the brioche buns in half, and spread the butter on themeach side.
Phase 10
Brown them for a few minutes in the oven or in the pan.
Phase 11
Garnish the buns with a few lettuce leaves and the lobster preparation.
Utensils： 1 Oven ovens- 1 Set 3 frying pans best frying pans- 1 salad bowl 1 salad bowl- 1 scalekitchen scales-
Total time:
15 min
Preparation:
15 min -
Cooking:
-
Phase 1
Wash and remove the threads from the celery stalk using a peeler.
Phase 2
Cut the celery into sections. To book.
Phase 3
Wash the salad and reserve a dozen leaves.
Phase 4
Prepare the mayonnaise by mixing the egg yolk, mustard, vinegar, a little salt and pepper in a bowl.
Phase 5
Whisk, pouring in the oil little by little. The mayonnaise should thicken.
Phase 6
Add the tarragon and chives.
Phase 7
In a salad bowl, delicately mix the lobster, celery as well as the mayonnaise and lemon juice.
Phase 8
Peel and finely slice the onion, before adding it to the preparation. Refrigerate until ready to serve.
Phase 9
Cut the brioche buns in half, and spread the butter on themeach side.
Phase 10
Brown them for a few minutes in the oven or in the pan.
Phase 11
Garnish the buns with a few lettuce leaves and the lobster preparation.