Not Quite Lobster Rolls (aka Prawn Rolls)
Not quite lobster rolls, but still so very good. Cooked tiger prawns make an excellent substitute for lobster, and it’ll save you a few bucks. They have the same firm and meaty texture, and sweet and slightly briny flavour profile of lobster. And if prepared correctly with the mayo, lemon, and herbs, you may not even tell them apart. I associate these rolls with gatherings over warmer weather, but truthfully, enjoy this anytime for any occasion. This recipe has been one of my most popular ones on socials, and I hope you get the chance to make them!
Before You Begin
You can make the mixture a few hours ahead of serving time. Secure soft brioche hot dog rolls for the soft, pillowy texture and complimenting buttery taste and hint of sweetness. Be generous with the filling - I recommend ~160g-180g of prawn mixture per person per roll. Purposely forget to tell celery haters there’s celery in here, it’s necessary.
1. Place chopped prawns, shallot, celery, green onions, kewpie mayonnaise, salt and pepper, lemon juice and hot sauce in a bowl. Combine well and refrigerate for 30 mins.
2. Place the rolls in a low oven to warm through (don’t toast completely). Cut down the centre on the top of each roll, being careful not to cut all the way through.
3. Spread with melted butter and spoon the prawn mix down the middle of each roll. Finish with sprigs of dill, and a blob of caviar if using.