Serves 4-6 | Prep time: 15 Minutes | Cook Time: 30 Minutes
Ingredients
4 Large cooked Bay Lobsters
1 Ripe avocado – diced
¼ cup Kewpie mayonnaise
¼ cup Cornichons – diced
2tbsp Baby capers – roughly chopped
1 Lime – juiced
1tbsp Seeded mustard
¼ cup Finely diced parsley
Finely sliced chives
Cracked black pepper
Oak Leaf Lettuce
Brioche rolls
Butter
Method
- Remove the meat by twisting the tail apart from the head and snipping the sides of the shell with kitchen shears (see How-To guide). Dice the meat into medium sized pieces.
- In a bowl, mix the mayonnaise, diced cornichons, capers, mustard, parsley, black pepper and lime juice. Add the chopped bay lobster meat, diced avocado and mix evenly. Refrigerate.
- Preheat an oven grill. Slice your brioche buns down the side (not all the way) and gently pry open. Butter generously and toast in the grill until just golden and warm.
- To serve, fill the bun with a piece of lettuce, a cucumber ribbon against the side and then generously fill with the Bay Lobster mixture. Accompany with a lime wedge and Tabasco chilli sauce if desired.
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