RECIPE / RALPH SCHELLING

Lobster rolls with brown butter

As with all sandwiches, this will only be as good as the filling you find, so get the freshest lobster you can. You can vary the recipe by omitting the mayonnaise for a lighter taste or toasting the roll for added crunch. Serves 4

• Ingredients:
• 2 tbsps salted butter
• 230g lobster meat, coarsely chopped
• 50g mayonnaise
• 1 tsp sriracha sauce
• 2 tbsps celeriac, finely diced
• Salt
• 4 soft brioche buns
• 1 tbsp pickled lemon, finely diced
• 1 tbsp chives, chopped
• 2 tbsps fried onions (available from most Asian supermarkets)
• Lemon juice

• Method:
• 1. Preheat oven to 180C.
• 2. Heat the butter in a pan over medium heat until it begins to brown and give off a nutty aroma (be careful not to let it burn). Take off the heat and set aside – you’ve made brown butter.
• 3. Add lobster meat to the pan until it’s heated through. In a bowl, mix the mayonnaise with the sriracha sauce and celeriac, and season with salt.
• 4. Cut buns in half (not all the way through) and use a pastry brush to add a little brown butter to the inside of each bun before placing it in the oven for 2-3 minutes.
• 5. Remove the buns from the oven then fill them with the lobster meat, seasoned mayonnaise, pickled lemon and crunchy onions. Top with chives and season with a little lemon juice and serve.