Recipe

Lobster pinwheels

Jul 27, 2013 2:00pm
  • 25 mins preparation
  • Makes 24 Item
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Ingredients

Lobster pinwheels
  • 1 egg yolk
  • 1 1/2 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • sea salt
  • 1/3 cup vegetable oil
  • ground white pepper
  • 700 gram cooked lobster (yields 150g tail meat)
  • 12 chives, chopped finely
  • handful chervil, chopped
  • 1 uncut loaf of white or wholemeal bread
  • 20 gram butter, softened

Method

Lobster pinwheels
  • 1
    Place egg yolk, mustard, lemon juice and a pinch of salt in bowl and whisk until combined. While whisking, slowly drizzle in oil, then whisk until mayonnaise is thick and pale. Season to taste.
  • 2
    Remove lobster meat by twisting off lobster head and discard. With kitchen scissors, cut away underside of tail to remove meat from tail. Remove intestinal tract and discard.
  • 3
    Chop lobster meat finely and stir through mayonnaise, along with chives and chervil. Season.
  • 4
    Using bread knife, remove one long side of crust of bread. Cut 4 long slices, each 1.5cm thick. Remove all crusts and use rolling pin to slightly flatten.
  • 5
    Butter each long slice of bread, then spread on lobster filling, leaving a 2cm edge on one end of slice. Roll up bread from other end and press edge to seal. You should have a long roll shape.
  • 6
    Slice each bread roll into 6 pieces to create pinwheels. Arrange on platter or pretty cakestand, like we did.

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