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.

Charlotte MorganSub-editor and travel writer