Simple, delicious and perfect for a beach picnic. You can swap the lobster for cooked king prawns too.
TAKES 20 MINUTES
4 small, raw lobster tails, defrosted if frozen (or about 250g cooked lobster meat)
3 tbsp mayonnaise
1 tbsp greek yogurt
1⁄2 tsp wholegrain mustard
1⁄2 lemon, juiced
2 tbsp roughly chopped tarragon
1 avocado, halved, stone removed and thinly sliced
4 brioche hot dog rolls
- If cooking the lobster from raw, bring a large pan of salted water to the boil. Using a pair of sharp kitchen scissors, cut a line towards the fan end of the tail through the centre along the top of the shells.
- Add the prepared lobster tails to the pan, lower to a gentle simmer and cook for 3-4 minutes or until the meat has turned pink. Remove the lobster tails from the water and when just cool enough to handle, carefully crack open the shells to release the meat.
- While the lobster is cooking mix the mayonnaise, yogurt, mustard, lemon juice and tarragon in a bowl and season with sea salt and black pepper. Roughly chop the lobster meat and toss through the dressing.
- Split open the rolls across the tops and arrange the avocado slices along one side. Pile in the lobster, spooning over any excess dressing.
Food styling: Katy McClelland. Styling: Lydia Brun. Tiles, diespeker.co.uk.