Name: Bateman's lobster rolls
Yield: 6
Ingredients: 2 egg yolks; 1 tbsp dijon mustard; 1 tsp lemon juice; 2 tbsp white wine vinegar; 150ml mild-flavoured olive oil; 150g mayonnaise (from recipe above); 50g tomato ketchup; 1 long shallot chopped; 4 cornichons chopped; 1 tbsp worcestershire sauce; 3 tbsp greek yogurt; 1 tsp brandy; squeeze of lemon juice; 400g cooked lobster meat or up to 500g (buy it picked or cook it yourself – you will need one large or two smaller lobsters); 4 brioche subs (or up to 6); ¼ Iceberg lettuce shredded; 6 radishes sliced; small bunch of chives cut into batons

A lobster roll on a white and blue oval plate

MAYONNAISE

2 egg yolks
1 tbsp dijon mustard
1 tsp lemon juice
2 tbsp white wine vinegar
150ml mild-flavoured olive oil

THOUSAND ISLAND DRESSING

150g mayonnaise
(from recipe above)
50g tomato ketchup
1 long shallot
chopped
4 cornichons
chopped
1 tbsp worcestershire sauce
3 tbsp greek yogurt
1 tsp brandy
squeeze of lemon juice

TO SERVE

400g cooked lobster meat
or up to 500g (buy it picked or cook it yourself – you will need one large or two smaller lobsters)
4 brioche subs
(or up to 6)
¼ Iceberg lettuce
shredded
6 radishes
sliced
small bunch of chives
cut into batons

Method

step 1
To make the mayonnaise, whisk together the egg yolks, mustard, lemon juice and vinegar with salt and pepper. Add a drop of the oil and whisk together. Continue this drop by drop until the mixture begins to thicken. Once it does you can add the oil in a thin trickle, whisking all the time, until you have a thick mayo – this can also be done in a blender. You won’t need all the mayonnaise, but it will keep in the fridge for three days.
step 2
In a separate bowl, make the dressing by whisking together all the ingredients until combined. Chop the lobster into bite-sized pieces, then mix with the dressing and season to taste. The mixture can be made a day ahead and kept in the fridge.
step 3
To serve, cut open the buns and toast the cut sides lightly under the grill. Spread a small amount of dressing from the bowl along the buns then add the shredded lettuce. Spoon over the lobster mixture, arrange slices of radish over, scatter with chives and serve.