This is not just a recipe; it’s an event. Sweet lobster, buttery scallops, and a fiery kick from Fuoco crispy chilli oil, all nestled in golden brioche rolls. The textures, flavours, and little nudge of heat will have you hooked from the first bite. Perfect for a weekend treat or anytime you want to level up your meal game.
Ingredients:
- Brioche rolls
- Butter
- Kewpie mayo
- Celery
- Lemons
- Lobsters
- Scallops
- Chives
- Mustard
- Salt and vinegar crisps (optional but encouraged)
- Fuoco crispy chilli oil
Method:
- Cook the Lobster: For a humane approach, freeze the lobsters for 5 minutes, then swiftly halve them through the head. Boil in a large pot for 8 minutes, then transfer to an ice bath. Extract all the meat from the shell (get your hands dirty!) and chop it into bite-sized chunks.
- Prepare the Scallops: Pat the scallops dry and season with salt and a drizzle of oil. Sear them in a hot pan for a few minutes on each side until golden brown. Add butter to the pan for basting as they cook. Slice into chunks and combine with the lobster meat.
- Make the Filling: Finely chop celery and place it in a mixing bowl. Add a teaspoon of mustard, melted butter, lemon zest and juice, a generous squeeze of Kewpie mayo, salt, pepper, and a good spoonful of Fuoco crispy chilli oil (don’t forget the crispy bits!). Toss in the lobster and scallop pieces, and mix until everything is coated in that creamy, fiery goodness.
- Toast the Rolls: Heat a frypan with butter and toast the brioche rolls on both sides until golden and slightly crispy.
- Assemble the Rolls: Slice the buns down the middle and stuff them generously with the lobster and scallop filling. Garnish with finely chopped chives and another drizzle of Fuoco crispy chilli oil for extra heat.
- Serve & Enjoy: Serve alongside your favourite crisps or chips – salt and vinegar ones are a winner.
Sweet, buttery, and with just the right hit of spice, these fiery lobster rolls are a showstopper. Dig in and enjoy every luxurious bite! 🔥🦞