A few months ago you might remember we did a huge collaboration with master of sandwiches and prolific collector of vinyl, @kingoffeasts up in ruggedly historical Edinburgh. It sold out in 30mins, which left many disappointed, for those that missed out here is the recipe.  

As Lobster season is fast approaching (June – September) with thought we’d use the king of shellfish for this unmissable classic but if lobsters are a little daunting you can always switch up them for tiger prawns

THE LOBSTER 

Crack the lobster, remove all the meat, cut it into large chunks and set aside. The Lobster shells can be kept to make a delicious bisque.

LOUISIANA MAYO 

• 20g Dill (finely chopped)
• 20g gherkins (finely chopped)
• 20g Celery (finely chopped)
• 30g White Onion (finely chopped)
• 30g Red Onion (finely chopped)
• 1 lemon, Juice and Zest
• 10g Chorrito Louisiana Hot Sauce 
• 100g Mayo
• 5g Cumin ground 
• 5g Fenugreek 
• 3g Nigella Seed
• Mix all ingredients 
• Season to taste
• Set aside

Take the mix to the beach or to the park and when you’re ready to serve heat the bbq,  grab your brioche rolls and grill on both sides, rub them with a little garlic. 

Divide the lobster mix between the rolls, we like to add some roughly chopped parsley and baby gem for extra freshness and texture, serve with a bowl of crisps or Cajun fries and always, always extra gherkins.

Dig in!!!

You’re welcome 

Dan & Rob