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

Preparation: 30 minutes
Cooking: 10-12 minutes
Serves: 4 people


  • 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


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