Wow friends and family with these tasty recipe for Mini Lobster Rolls
800 g good quality frozen prawn tail meat, cleaned and peeled
water for boiling
1/3 of a small jar (about 130 g of a 395 g jar) Hellmann’s mayonnaise
10-15 ml fresh lemon juice
1 celery stick, finely chopped
salt & pepper
about 36 cocktail hotdog rolls (about 10 cm long)
a small bunch chives, finely chopped
a few baby radishes, thinly shaved (optional)
Thaw the prawn meat by running it under cold water to loosen any thicker ice chunks, then leave it to stand at room temperature until ready (about 1-2 hours).
Bring a large pot of water (filled with enough water to cover the prawn tails) to the boil, then drop the prawn tails in it and cover with a lid. When it comes to a boil again, cook for approximately 3-5 minutes or until just cooked, then drain immediately. Rinse briefly under cold water to stop it from cooking further, then drain thoroughly and roughly chop into chunks. Place the chopped meat in a large mixing bowl, then add the mayo, lemon juice and season with salt & pepper. Mix well, then taste and adjust seasoning. Cover and refrigerate until ready to use (this can be done a day in advance).
To prep the rolls, trim both sides (not ends) of the buns to a flat surface, then cut along the middle (but not right through).
Fry the cut sides over low heat in butter until golden, then fill down the middle with the prawn filling. Sprinkle with chopped chives and garnish with a slice of radish. Serve at once.
Note: The rolls will feel very soft when they come from the pan – they will crisp up on standing, it only takes about a minute or two.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.