These rolls are a decadent treat. They are inspired by the recounting of a story by a friend of mine who had lobster rolls in New York a few years back. They were so good that he and his wife went back to the shop to have more the next day.
And they were pretty expensive at around AUD$100 for 2 rolls! The ones in this recipe are the remarkably more economical version, made with prawns. Make a big platter of these and serve up to a group of friends for a weekend lunch. It won’t matter how many you make, there won’t be any leftover!
Delicious creamy prawn meat, fresh lettuce and rich brioche buns.
- 75g cooked prawn meat
- 2 Tbs Kewpie Mayonnaise
- Lemon Juice
- Mustard powder
- 2 Brioche Buns, split
- Mix the mayonnaise, lemon juice and mustard powder. Add enough lemon and mustard to be present, but not overpowering.
- Add the chopped prawn meat to the mayonnaise.
- Gently toast the brioche buns. You could do this in a frying pan, toaster, or oven. Just watch out that you don’t burn them.
- Spoon on the prawn mixture onto the buns and top with some lettuce.
These are delicious with bug meat too, or (obviously) lobster. Improvise to your heart’s content – some ideas off the top of my head are to add some chilli, try different mayonnaises (although I love Kewpie), hot mustard or even some lightly pickled veges, like carrot or onion.