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Bloody Mary Lobster Roll
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Bloody Mary Lobster Roll

30 minPorcje: 2Nutri-Score C€€€
od @gordonramsayofficial1 importugotowano 0 razy
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Składniki

2 osoby
  • cooked lobster (meat removed from shells, sliced into chunks)Ryby400 g
  • brioche buns (split open)Piekarnia2 kawałki
  • butter (softened, for toasting the buns)Nabiał30 g
  • ketchupSpiżarnia60 ml
  • celery (finely chopped)Warzywa i owoce1 kawałek
  • horseradishSpiżarnia10 g
  • vodkaNapoje15 ml
  • Worcestershire sauceSpiżarnia10 ml
  • TabascoSpiżarnia5 ml
  • lemon juice (freshly squeezed)Warzywa i owoce20 ml
  • lemon zest (finely grated)Warzywa i owoce3 g
  • saltPrzyprawy2 g
  • black pepper (freshly ground)Przyprawy1 g
  • lettuce leaves (washed)Warzywa i owoce4 kawałki
  • potato chipsInne40 g

na porcję

Wartości odżywcze

464kcal

Węglowodany
39 g
Białko
41 g
Tłuszcz
16 g
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Przybory

  • Patelnia
  • Miska

krok po kroku

Przygotowanie

  1. Remove the lobster meat

    • Pull the tail and claws from the shell.
    • Push the meat out with your finger to release whole pieces of claw and tail.
    Krok 1

  2. Toast the buns

    • Melt a little butter in a pan.
    • Toast the buns cut-side down, then turn them over until golden.
    Krok 2

  3. Make the Bloody Mary dressing

    • Combine the ketchup, chopped celery, seasoning, horseradish, vodka, Worcestershire sauce, Tabasco, lemon juice and lemon zest.
    • Mix everything really well.
    Krok 3

  4. Dress the lobster

    • Slice the lobster meat down, keeping it nice and chunky, and place it in a bowl.
    • Add lemon juice, salt and fresh black pepper and mix gently.
    Krok 4

  5. Assemble the rolls

    • Butter the base of each bun and add the lettuce leaves.
    • Dab the lobster in the dressing and sit it on top of the lettuce.
    • Add the top bun, secure with sticks and finish with a generous handful of chips.
    Krok 5
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