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NEW ENGLAND LOBSTER & PRAWN BRIOCHE ROLLS

Download recipe PDF here

INGREDIENTS
6 MINI BRIOCHE HOT DOGS
450G LOBSTER OR PRAWN MEAT COOKED
1 TBS CHIVES
2 TBS MAYONNAISE
1 TBSTOMATO SAUCE
1 TSP SIRACHA SAUCE
PINCH SALT & PEPPER
1 TSP WORCESTERSHIRE SAUCE
BUTTER

if you’re cooking your own raw whole prawns, cook in salted boiling water for 6-7 minutes, then straight in salted iced water

peel the prawns & remove the gut

cut the prawn & lobster into little pieces about the size of a fingernail, place in a small mixing bowl

add the chives, salt, pepper, mayonnaise, tomato sauce, siracha & worcestershire, mix well

heat the oven to 180 degrees

cut the brioche buns while they are cold, making a slice along the side & place on a baking tray

heat the butter in a pan and cook until slightly browned, pour over the buns and bake in the oven for a couple of minutes

remove the buns and spoon in the lobster & prawn mix, serve straight away

they are also nice if you just warm the prawn & lobster in butter, add chives and black pepper, serve in the hot brioche roll