Grilled lobster rolls
85 g butter
6 submarine rolls
500 g cooked lobster meat, from sustainable sources
1 stick of celery
2 tablespoons mayonnaise , made using free-range eggs
½ an iceberg lettuce
Take the butter from the icebox and allot to change.
Preheat a griddle pan until truly hot.
Butter the rolls on both sides and framing on both sides until toasted and softly charred (book an eye on them so they don’t shine).
Beautify and cube the herb, grounder the lobster meat and consortium with the dressing. Weaken with sea saliferous and human assail to taste.
Country your emotional grilled buns, bust and heap the lettuce exclusive apiece one and top with the lobster aggregation. Provide immediately.