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Bateman's lobster rolls

• Charlotte Morgan

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Serves 4 - 6

A little effort

Prep: 1 hr

Cook: 3 mins

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The lobster roll to end all lobster rolls, from Manzi's seafood restaurant in Soho. Homemade mayo and a sharp thousand island dressing take this posh roll to the next level

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Try Manzi's Bateman's lobster rolls, then check out our easy lobster roll recipe, mini lobster rolls and plenty more lobster recipes.

You could use shop-bought mayonnaise if you wanted to make this recipe simpler.

Bateman's lobster rolls recipe

Ingredients

Nutrition

MAYONNAISE

• 2 egg yolks
• 1 tbsp dijon mustard
• 1 tsp lemon juice
• 2 tbsp white wine vinegar
• 150ml mild-flavoured olive oil

THOUSAND ISLAND DRESSING

• 150g mayonnaise

  (from recipe above)

• 50g tomato ketchup

• 1 long shallot

  chopped

• 4 cornichons

  chopped

• 1 tbsp worcestershire sauce

• 3 tbsp greek yogurt

• 1 tsp brandy

• squeeze of lemon juice

TO SERVE

• 400g cooked lobster meat

  or up to 500g (buy it picked or cook it yourself – you will need one large or two smaller lobsters)

• 4 brioche subs

  (or up to 6)

• ¼ Iceberg lettuce

  shredded

• 6 radishes

  sliced

• small bunch of chives

  cut into batons

Nutrition: per serving

• kcal511
• fat27.3g
• saturates7.7g
• carbs41.1g
• sugars13g
• fibre2.5g
• protein23.5g
• salt1.7g

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Method

• step 1

  To make the mayonnaise, whisk together the egg yolks, mustard, lemon juice and vinegar with salt and pepper. Add a drop of the oil and whisk together. Continue this drop by drop until the mixture begins to thicken. Once it does you can add the oil in a thin trickle, whisking all the time, until you have a thick mayo – this can also be done in a blender. You won’t need all the mayonnaise, but it will keep in the fridge for three days.

• step 2

  In a separate bowl, make the dressing by whisking together all the ingredients until combined. Chop the lobster into bite-sized pieces, then mix with the dressing and season to taste. The mixture can be made a day ahead and kept in the fridge.

• step 3

  To serve, cut open the buns and toast the cut sides lightly under the grill. Spread a small amount of dressing from the bowl along the buns then add the shredded lettuce. Spoon over the lobster mixture, arrange slices of radish over, scatter with chives and serve.

Our best lobster recipes

Authors

Charlotte MorganSub-editor and travel writer

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