Michel Roux Jr's protégé Chris King is chef de cuisine at Roux at The Landau hotel in London.
Having worked at Le Gavroche, Michel Roux Jr's two Michelin star restaurant, for the past five years, Chris knows a thing or two about fine dining.
These posh lobster rolls are great served as canapés or for an indulgent light meal, preferably with a glass of champagne.
Native lobster rolls
6 finger rolls or hot dog buns
100 grams unsalted farmhouse butter
2 lightly poached Scottish lobsters, shelled (1¼ pounds weight)
½ red onion, finely diced
1 stick celery, peeled and finely diced
1 tbsp cornichons, diced
½ tbsp dill leaves
2 tbsp homemade mayonnaise
1 tbsp ketchup
A few drops Tabasco
½ Lemon, juiced
½ tsp Old Bay seasoning, or cayenne if unavailable
First make the dressing by mixing the mayonnaise, ketchup, Tabasco and lemon juice. It should be nice and tart with a hint of spice and a gentle sweetness to complement the lobster.
Next dice the lobster knuckles, tails and arms into nice chunky, generous pieces.
Gently coat the lobster with the dressing and season with the dill.
Rinse the red onion dice under cool running water to remove a little of their pungency. Fold the diced onion, celery and cornichons into the lobster mix and taste for seasoning.
Warm the butter gently just until it splits into golden clarified butter with the buttermilk underneath.
Discard the buttermilk, warm the buns and brush them generously with the clarified butter.
Spoon plenty of the lobster mix into the buttered buns and sprinkle each with a little of the Old Bay or cayenne pepper.
Enjoy the lobster rolls as soon as possible.
Top tips from the chef:
Lobster is at its best in the summer months, and at the restaurant we use beautiful dark blue Native lobsters from Cornwall.
They should always be lightly cooked, or they become chewy. If your lobsters are alive then bring a large pan of water to the boil, salting the water very well, and plunge the lobsters in for 8 minutes.
Remove and leave to cool on a tray, then crack the shells to remove the precious meat.