Lobster rolls with avocado butter and fresh mango chutney

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lobster

  • 1 cooked lobster, shell removed, tail cut into chunks and claws left whole
  • 50g/1¾oz plain flour
  • 50g/1¾oz ground polenta
  • pinch hot smoked paprika
  • knob of butter
  • salt and freshly ground black pepper

For the avocado butter

  • 1 avocado, peeled, stone removed, roughly chopped
  • 1 green chilli, finely chopped
  • pinch ground cumin
  • 1 lime, juice only
  • 2 tbsp olive oil

For the fresh mango chutney

  • 1 ripe mango, roughly chopped
  • 1 tsp chopped fresh tarragon leaves
  • 2 spring onions, finely chopped
  • 1 tsp finely chopped fresh root ginger
  • 1 garlic clove, crushed
  • splash mirin
  • splash light soy sauce
  • splash sesame oil

To serve

  • 2 brioche rolls, halved
  • Sriracha chilli sauce
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