One celebrity chef shared his simple recipe for an epic lobster roll that’s the perfect starter before a Christmas party.
Dan Hong, the head chef behind Sydney’s famous Mr Wong restaurant, has urged Australians to add the luxurious seafood to their festive menu to support the local fishermen.
The delicacy was cut by up to half before Christmas after the Chinese government imposed a seafood import ban amid escalating tensions between the two nations.
All you need to impress the guests at the table is lobster, soft rolls, a lemon, Japanese mayonnaise, butter, garlic, and salt and pepper spices.
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Celebrity chef Dan Hong (pictured) shared his simple recipe for an epic lobster roll that’s the perfect starter before a Christmas party
The ingredients for lobster rolls
1 garlic, crushed
Salt and pepper spices
The chef said you can choose any type of Australian lobster for the recipe including the cooked ones if you don’t want to bother with the live delicacy.
In his step-by-step recipe on his Instagram, Dan revealed his tips for the perfect cooking of live lobsters.
“What I’ll do first is toss a lobster in the freezer for about half an hour for the lobster to go to sleep,” he explained.
As soon as the lobster stopped moving after sitting in the freezer, Dan steamed it over a hot pot of boiling water.
“The rule is, if you want to steam lobster in the shell, it’s about 13-15 minutes for a kilo,” he explained, adding that if the lobster weighs two kilos, it will steam it for about 18 to 1 pound would take 19 minutes.
He put the lobster in a bowl of ice water to cool off.
“Just cool it down for 10 minutes or until it is no longer hot. I like to peel it when it’s room temperature or a little warm, ”Dan said.
After Dan had peeled off the shell, he carefully chopped the lobster into “nice, large pieces” from “bite-sized pieces”.
For a one-pound lobster, Dan suggested steaming it for 12 to 15 minutes, while a two-pound delicacy should be cooked for between 18 and 19 minutes
To impress the guests at the Christmas table, all you need is lobster, soft rolls, a lemon, Japanese mayonnaise, butter, garlic and salt and pepper spices
Next, he seasoned the lobster with salt and pepper, lemon zest, a pinch of lemon juice for “freshness” and Japanese mayonnaise to tie the ingredients together.
“You don’t need too much mayonnaise, just enough to thicken it,” he said.
He put the bowl of lobster in the refrigerator to set the ingredients while he began making the buns.
In a pan over the heat, Dan added butter and crushed garlic to infuse the butter.
“I won’t wait until the butter is too hot because the butter might burn when the rolls are done,” he said.
“So what I’ll do is when the butter melts and starts bubbling. I just butter the whole bun and then turn the heat down and toast each side until golden. I’ll leave the top nice and soft. ‘
In a pan over the heat, Dan added butter and crushed garlic to “infuse” the butter – so he could toast the soft buns until they were golden on the sides and left the top soft
To coat it, he carefully spooned a generous amount of lobster mixture into the bun and said you had to be tender because the buns are super soft
To coat, he spooned a generous amount of lobster mixture into the bun.
“What makes a good lobster roll? Generosity. Lots of lobster, ”Dan said.
‘Be tender, the buns are super soft, use a spoon to open the bun. Then I’ll carefully slide the lobster in. And you want a lot of lobster.
“There’s nothing worse than a lobster roll and there aren’t enough lobsters. You have to be generous and now is the time to do it. ‘
The lobster rolls can be served as they are – but Dan said he enjoyed eating them with cracked pepper on top and a splash of hot sauce.