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Bloody Mary Lobster Roll
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Bloody Mary Lobster Roll

30 minServes 2Nutri-Score C€€€
from @gordonramsayofficial1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • cooked lobster (meat removed from shells, sliced into chunks)Fish400 g
  • brioche buns (split open)Bakery2 pieces
  • butter (softened, for toasting the buns)Dairy30 g
  • ketchupPantry60 ml
  • celery (finely chopped)Produce1 piece
  • horseradishPantry10 g
  • vodkaBeverages15 ml
  • Worcestershire saucePantry10 ml
  • TabascoPantry5 ml
  • lemon juice (freshly squeezed)Produce20 ml
  • lemon zest (finely grated)Produce3 g
  • saltSpices2 g
  • black pepper (freshly ground)Spices1 g
  • lettuce leaves (washed)Produce4 pieces
  • potato chipsOther40 g

per serving

Nutrition

464kcal

Carbs
39 g
Proteins
41 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Toast the buns

    • Melt a little butter in a pan.
    • Toast the buns cut-side down, then turn them over until golden.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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