30 min

Lobster roll

Name: Lobster roll
Prep time: 30 min
Yield: 4
Ingredients: 400.00 gr Homard bleu breton; 20.00 gr Charentes-Poitou Butter PDO; 1.00 tablespoon Burgundy Mustard PGI; 1.00 tablespoon Piment d'Espelette PDO; x 4.00 Milk brioche rolls; x 1.00 Egg yolk; 10.00 cl Vegetable oil; x 1.00 Lemon; x 1.00 stick celery; x 1.00 Roscoff pink onion; 1.00 tablespoon sugar; 1.00 tablespoon Coarse salt; 10.00 cl Cider vinegar; Fresh herbs

Fruits de mer

Looking for a flavoursome and refreshing recipe to impress your guests? Get a taste of the Atlantic coast with our fresh and delicious Breton blue lobster roll.

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Temps de préparation

30 min

Ingrédients Pour

Fruits de mer

Homard bleu breton

400 gr Voir la fiche
Beurre AOP Charentes-Poitou

20 gr Voir la fiche
Sauces & condiments

Moutarde de Bourgogne IGP

1 tablespoon Voir la fiche
Sauces & condiments

Piment d’Espelette AOP

1 tablespoon Voir la fiche
Milk brioche rolls x 4
Egg yolk x 1
Vegetable oil 10 cl
Lemon x 1
stick celery x 1
Roscoff pink onion x 1
sugar 1 tablespoon
Coarse salt 1 tablespoon
Cider vinegar 10 cl
Fresh herbs

Où trouver nos produits

Préparation

Peel and thinly slice the onion. Place the onion slices in a clean jar. 

In a saucepan, bring the sugar, salt, vinegar and 10cl (100 ml) water to a boil. Pour onto the onion slices and leave for at least 1 hour. 

In a large bowl, whip the egg yolk, mustard and pinch of salt using a fork. Add the oil in a thin stream, little by little, to obtain a firm mayonnaise. Add the lemon zests and Espelette pepper. 

Finely chop the celery and herbs. Mix the celery, lobster and mayonnaise. Set aside.

In a hot frying pan, melt the butter, slice open the brioche rolls and fry until golden. Garnish with lobster and pickles, and sprinkle with fresh herbs. 