By Paul Tamburrini

Luxurious Lobster Rolls

SCOTS chef Paul Tamburrini brings the latest in his family lockdown feasts to the table – and sticking to this week’s fish theme, this is a sumptuous, easy-tomake treat for any occasion.

There was a time when lobster was a rare luxury, but nowadays it’s widely available from fishmongers and even your local supermarket.

Lobster Roll Serves 4

Ingredients:

2 500g live Scottish lobsters 4 brioche buns

100g unsalted French butter at room temperature

2 baby hems, washed

2 tbsp creme fraiche or Japanese mayonnaise chopped chives (optional) sea salt and cracked black pepper

Method:

For the vinaigrette

25ml white-wine vinegar 150ml extra-virgin olive oil sea salt and cracked black pepper

Blend all the dressing ingredients with a hand-blender or whisk until emulsified

Pour into sterilised bottle or jar and refrigerate – take out and leave at room temperature when ready to use

Lobster

Bring a pot of salted water to the boil, add the live Scottish lobsters 500g and cook gently for 5 minutes over a medium heat. Remove the lobsters and place in an ice bath.

When the lobsters are cool enough to handle, remove the meat – when cool cut the lobster meat into large sections / chunks

Slice the buns in half and spread evenly with good quality butter (I like to use French) which is at room temperature, place on the baking tray and toast them carefully until golden

Toss the crisp lettuce hearts in a little creme fraiche (I also really like to use Japanese mayonnaise which you can find in some supermarkets), dress the lobster chunks in a little house dressing and season with sea salt and pepper to taste

Divide the lettuce hearts among the toasted buns and top with the lobster meat

You can simply serve with game chips or French fries