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New Recipe: Lobster & Crayfish Roll With Creamy Aioli Mayo

January 25, 2017

 

Having queued in the notoriously long lines at Neptune Oyster, Boston which I'm sure for those of you who have eaten there will agree is the best Lobster Roll in Boston if not the planet! From the very first bite through the sweet brioche to the chilled meaty lobster covered in mayo it was love at first bite. Served with salty french fries & a crisp glass of Sauvignon Blanc, it was pure perfection. 

 


Living in London, nothing has ever compared, especially when you have dietary restrictions. So what's a girl to do? Create her own version of course. Like I said, living in London, lobster doesn't come cheap so I added crayfish tails to the mix to make it go a bit further, well I did have to feed the husband too! I made the most delicious aioli mayo to complement the succulent seafood and placed it all on a gluten free brioche bun, but you could use Paleo bread if you're being super strict. Top with some crunchy shredded lettuce & diced pickles, dust with paprika & serve with sweet potato fries for the ultimate lobster roll, well the next best thing to Neptune Oyster in my opinion ;)

 

SERVES: 2

INGREDIENTS:

  • 2 gluten free brioche buns or home made PALEO bread rolls

  • Meat from one small cooked lobster, chopped into bite size pieces

  • 140g cooked crayfish tails

  • Half of a fresh gem lettuce, shredded

  • One gherkin/pickle finely diced

  • Half of an avocado, thinly sliced

  • 1/2 tsp ground paprika to serve

SAUCE:

  • 2 tbsp mayonaise 

  • 1 tsp tartar sauce

  • 1 tsp freshly squeezed lemon juice

  • 1/2 tsp Dijon mustard

  • 1/2 tsp garlic paste

  • 1/2 tsp hot sauce or Tabasco

  • Pinch of cracked black pepper & pink salt

 

DIRECTIONS:

  1. Add sauce ingredients to a small bowl and mix together well.

  2. Add lobster & crayfish meat to the sauce and stir to ensure all meat is covered in the sauce. Taste & add extra salt or pepper if needed.

  3. Heat a large frying pan over a medium heat & place brioche buns face side down. Toast until golden then remove from heat ready to assemble your lobster roll.

  4. Lay the sliced avocado onto the two bottom halves of your brioche buns. Next spoon over the lobster & crayfish mix on top of the sliced avocado & top with shredded lettuce. Divide the diced gherkin across both buns. Finally dust with ground paprika to taste.

  5. Serve & enjoy!

 

 

 

 

 

 

 

 

 

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