Grilled lobster rolls

Ingredients

• 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

Description

1. Remove the butter from the fridge and allow to soften.
2. Preheat a griddle pan until really hot.
3. Butter the rolls on both sides and grill on both sides until toasted and lightly charred (keep an eye on them so they don’t burn).
4. Trim and dice the celery, chop the lobster meat and combine with the mayonnaise. Season with sea salt and black pepper to taste.
5. Open your warm grilled buns, shred and pile the lettuce inside each one and top with the lobster mixture. Serve immediately.