Ingredients
1 jar Beerenberg Seafood Sauce
2 small-medium lobsters (or frozen raw halved lobsters)
5 spring onions, finely sliced
3 tbsp chives, finely chopped, plus extra for garnish
1 tsp lemon juice
5 brioche buns
2 baby cos lettuce, leaves separated
Salt and pepper, to taste
Butter, for toasting the buns
Directions
If using raw lobster, bring a large pot of salted water to the boil. Cook the lobster for 6-8 minutes, or until bright red and the meat turns white. Allow to cool slightly, and remove the meat from the shells. Roughly chop into bite-sized pieces
Place the lobster meat in a bowl and add the spring onions, chives, lemon juice and 100g of seafood sauce. Season with salt and pepper, adding more seafood sauce if needed, until the lobster is lightly coated
Slice the brioche buns down the centre without cutting all the way through. Spread the cut sides lightly with butter and toast in a frying pan over medium heat until golden
Line each bun with a few crisp baby cos lettuce leaves, then generously spoon in the lobster mixture. Finish with a sprinkle of chives, then serve.
