Curried Lobster Sandwich with Mango Chutney and Potato Chips

Serves: 4

It’s three days after Christmas.

We have lobsters in the fridge.

We are staying in a wonderful AirBNB in Newcastle, sleeping in, swimming at the beach and opening Champagne by 1pm.

And we have a new cookbook: Chefs Eat Toasties Too by Darren Purchase.

All of which means we have nothing to do, no diet to follow, plenty of lobster to get through and a recipe.

A couple of years ago, Nat and I stayed at The Sanderson, one of the hippest hotels in London. And on our first day, we sat at the bar – surrounded by hip people – and had a lobster sandwich and Champagne.

We’ve been chasing the moment for years.

And now… here it is with this sandwich.

Lobster. Kewpie. Curry Powder. Mint, Celery and Cucumber. Mango Chutney. Potato Chips. Toasted Brioche Bun.

(And Champagne.)

Incredible. Just incredibly good.

(I have adapted the recipe.)

Ingredients

Extra virgin olive oil
4 seeded brioche buns (we used a brioche loaf)
500gm cooked lobster meat cut into chunks
Salt flakes
Freshly ground pepper
120gm Kewpie mayonnaise
2 tsp curry powder
2 celery stalks, sliced thinly
1/2 cucumber, peeled, seeded and cut into a 1cm dice
1 tbsp finely shredded fresh mint leaves
8 cos lettuce leaves, shredded
4 tbsp mango chutney
Potato chips, to serve

Method

  1. Combine the mayonnaise with the curry powder, celery, cucumber, shredded mint and salt and pepper.
  2. Heat the olive oil in a pan and sauté the lobster chunks with a good pinch of salt and pepper until warmed through.
  3. Combine the warmed lobster with the mayonnaise mixture and mix well.
  4. Toast the brioche buns. Stuff with the shredded lettuce and then a dollop (1 tbsp) of mango chutney on each bun. Spoon the lobster filling evenly into the buns and push it in well. Finally, stuff potato chips into the buns and serve.
  5. With Champagne.

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