Curried lobster mayonnaise rolls

1. 1

   To make the pickled cucumber, place all of the ingredients, except the cucumber, in a saucepan with 150ml/5fl oz water. Simmer for 2-3 minutes. Leave to cool slightly, then put the cucumber in a large bowl and pour the liquid over. Chill in the fridge for at least an hour.

2. 2

   To make the curried mayonnaise, heat 1 tablespoon oil in a frying pan and softly fry the shallots until soft. Add the curry powder and cook for a further 2 minutes. Leave the shallot mixture to cool, then transfer to a bowl with the egg yolks, mustard, vinegar and a pinch of salt. Gradually whisk in the oil to make a mayonnaise, ensuring each drop of oil is fully incorporated before adding more.

3. 3

   To make the garlic butter, mix the butter and garlic together and season with salt and pepper.

4. 4

   To prepare the lobster, keep the claws whole and cut the lobster tail into big chunks. Heat half the garlic butter in a frying pan and gently cook the lobster for less than 1 minute, just to heat through. Add some of the dill and remove from the heat. Drain away any excess butter.

5. 5

   To make the fries, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain the potatoes and drop into the hot oil, cooking for 2-3 minutes until golden, then carefully remove and transfer to kitchen paper to drain. Toss the fries in the remaining garlic butter and season with salt and plenty of black pepper.

6. 6

   Fold the lobster tail meat into the curried mayonnaise. Fill the sub rolls with the curried lobster, with a lobster claw at one end, topped with pickled cucumber, more dill and fries (or serve the fries on the side).

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.