FISH RECIPE

The Best-Ever Smoked Lobster Roll with Chilli Oil Mayo

Growing up in Australia we call lobster Cray fish. The only real difference is the size of the claws the sweetness of the meat in the claw reminds me of crab meat I love that we can have two of my favourite things in one delicious bite. People often are intimidated by Lobster and cooking it on the road, but its really quite simple. Just embrace the adventure and enjoy the reward of summer.

Ingredients

2 long red chillies
1/2 cup extra virgin olive oil
2 lobsters
1/3 cup whole-egg mayonnaise, plus extra to serve
2 cloves garlic, finely chopped
finely grated zest and juice of 1 lemon and lime
2 stalks each flat-leaf parsley, mint and chives, finely chopped sea salt and freshly ground black pepper
4 top-split, flat-sided hotdog buns (‘New England’ style)
4 lettuce leaves (I use Boston)
pickles, to serve

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for 1 hour until you have nice coals (or use hardwood charcoal).

2. Heat a medium cast-iron frying pan over the coals, add the chillies and let them char a little. Take the pan off the heat and rest for 5 minutes, then add the oil and put the pan back on the heat to infuse for 1 hour while the fire is warming.

3. Meanwhile, put your lobsters to sleep in a bucket of ice with a lid on it. This will take an hour or so.

4. Slice each lobster head to tail, brush with chill oil and and place, flesh-side down, on the grill. Cook for 5 minutes, then flip them over and brush with some more chilli oil. Sprinkle with the garlic and cook for another 5 minutes or until the flesh is cooked though. Remove from the heat and rest for 5 minutes.

5. Pull the lobster meat out of the shell and place in a bowl. Add 1/4 cup mayonnaise, the lemon and lime zest and herbs and gently toss to coat (the lobster should be lightly coated, but not weighed down by the mayo). Add the remaining tablespoon of mayonnaise, if needed.

6. Taste the lobster salad. Some brands of mayo have more tang than others; if the salad needs more brightness, add a squeeze of lemon and lime juice. Season to taste with salt and pepper.

7. Spread some extra mayo over the inside of the hotdog buns and grill for 1–2 minutes on each side or until toasted to your liking. Place a lettuce leaf in each bun, and fill with a generous mound of lobster salad and pickles.

In partnership with Thor Industries.