Lobster roll

Author: Givan van Souvy

Persons: 4

Temperature: 54

Cooking time: 25 minutes

Prep time: 45 minutes

Ingredients:

• 2 lobsters
• 4 brioche buns
• 2 tablespoons mayonnaise
• few sprigs of chives
• 25 grams of butter
• 1 lemon
• black pepper
• fries (optional)
• salad (optional)

Preparation:

1. Preparing lobster -

   Cut the two lobsters through the head. Then twist off the tail and remove the shanks. To prevent the tail from warping during blanching, you can place two skewers at the top of the tail (between the meat and the dish).

2. Removing the meat -

   Prepare an ice bath before blanching. Blanch the lobster tail and claws. We remove the tail after 1 minute. You only remove the claws from the water after 3 minutes. This will ensure that we can easily loosen the meat later. Cool the lobster back in the ice bath and heat the sous vide water bath to 54 degrees. After a few minutes, remove the lobsters from the ice bath. Remove the skewers and then the meat. You can remove the meat from the claws with scissors or a chef's knife.

3. Sous vide cooking -

   Place the lobster meat in a sous vide bag together with the butter and some salt and pepper. Cook for 25 – 30 minutes at 54 degrees.

4. Butter sauce -

   Cut open the bag and collect the melted butter. Then add some salt and pepper and the juice of half a lemon.

5. Lemon mayonnaise -

   Mix the mayonnaise with the other half of the lemon juice, salt and pepper. Cut the lobster into pieces of your choice and add the mayonnaise.

6. Sandwiches -

   Place the rolls in the oven for a few minutes at 180 degrees. Don't have any brioche buns? Then grease the rolls with butter before placing them in the oven. This way you still get the full butter taste.

7. To serve -

   Remove the rolls from the oven and cut them. Make sure you don't cut the rolls open completely otherwise the lobster will fall out. Divide the lobster over the rolls and add some finely chopped chives. Serve the sandwiches with lemon, salad, fries and butter sauce.