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Lobster Cocktail Roll, Crispy Lobster ‘Nuggets’ in Spicy Batter, Citrus Chilli Marie Rose Sauce

07 June 2022

 

Serves 4

Prep time 30min. Cook time 10-12min

Ingredients

 

  • 2 Native Lobster
  • 100g Middleton Gluten Free Batter Mix
  • 40g Flying Goose Sriracha Hot Chilli Sauce
  • 4 Brioche Hot Dog Roll 6"
  • 40g Jersey Butter
  • 150ml Hellmann's Real Mayonnaise
  • 40ml Freshways Single Cream
  • 50g Heinz Tomato Ketchup
  • 40ml Flying Goose Sriracha Hot Chilli Sauce.
  • 1 Lemon
  • 1 Lime
  • 40ml Cold Pressed Rapeseed Oil
  • 40g Dill Pickles
  • 40g Celery Green/white
  • 6g Chive
  • 6g Chervil
  • 30ml Vodka

 

Method 

 

1. Cook and chill the lobster - Remove the shell and claw separately.
2. Make a thin batter and add the Sriracha then deep fry the claw until crispy - Set to one side and keep warm.
3. Cook the roll in a little butter until crispy and then keep warm.
4. Dice the lobster and fold in all other ingredients. (Dice the celery, chop herbs, dice pickles, juice and zest lemon/Limes)
5. Fill the rolls with the mix and top with the crispy claw, drizzle of sriracha and micro herbs.

 

 

 

 

 

 

 

 

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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS