Not quite lobster rolls
duh
Cooked tiger prawns make an excellent substitute for lobster, and it will save you a few bucks. They have the same firm and meaty texture, and sweet and slightly briny flavour profile of lobster. And if prepared correctly with the mayo, lemon, and herbs, you may not even tell them apart. I associate these rolls with gatherings over warmer weather, but truthfully, enjoy this anytime for any occasion. This recipe has been one of my most popular ones on socials, and I hope you get the chance to make them.
You can make the prawn mixture the morning of serving. Keep the mixture refrigerated until you’re ready to assemble. Secure soft brioche hot dog rolls for the soft, pillowy texture and complimenting buttery taste and hint of sweetness. Be generous with the filling - I recommend ~160g-180g of prawn mixture per person per roll. Purposely forget to tell celery haters there’s celery in here, it’s necessary. When cut very finely, you don’t even realise it’s there. If in doubt, just don’t say anything about celery.
Ingredients
Serves 4-6
Prawn mixture
700g cooked tiger prawns, peeled, deveined, and chopped
1 shallot, minced
1 stick celery, finely chopped
1 green onion, finely chopped
6 tbsp kewpie mayonnaise
Juice of 1/2 lemon
Salt and pepper
A couple of swings of your preferred hot sauce
Everything else
4-6 brioche hot dog buns (6 mini or 4 large)
2 tbsp unsalted butter, melted
Dill sprigs, for garnish
30g caviar (bougie option)
Method:
Place chopped prawns, shallot, celery, green onions, kewpie mayonnaise, salt and pepper, lemon juice and hot sauce in a bowl. Combine well and refrigerate for 30 at least 30 minutes.
Place the rolls in a low temp oven to warm through (don’t toast completely). Cut down the centre on the top of each roll, being careful not to cut all the way through.
Spread with melted butter and spoon the prawn mix down the middle of each roll. Finish with sprigs of dill, and a blob of caviar if using.
Serve immediately!
Do you have any caviar recommendations?