Have I reached burger fatigue? Not yet and I dare say there will always, always be a place in my heart for an expertly cooked wagyu cheeseburger and a hefty side of pickles (here’s looking at you Rockpool Bar & Grill). But increasingly, maybe it’s the flirtation with the warmer weather, I am looking to mix up my middles – and the good old lobster roll is definitely a worthy contender. It partners as perfectly with beer as it does champagne and the use of lobster makes it a little bit summer sun and a little bit schmaancy. The richness of the meat is also a perfect partner for the salty, tangy spicy kick of chimichurri and salt and vinegar which I’ve incorporated here as much for interest as taste. And between you and me, I think it tastes pretty damn good.
½ cup red wine vinegar
Sea salt to taste
3 garlic cloves, peeled
1 green shallot, finely chopped
2 jalepeno chilli chopped
1 large bunch coriander, leaves and stems, cleaned
1 bunch flat leaf parsley, leaves picked
1/3 cup dill, leaves picked
¾ cup olive oil
400g freshly picked cooked lobster meat
1 celery stalk, finely chopped
2 tbsp lemon juice
3 heaped tbsp garlic aioli or kewpie mayonnaise
Salt and pepper to season
6-8 brioche buns or hamburger buns
Salt and vinegar chips
Combine all chimichurri ingredients, except for the olive oil, in a blender and blitz to combine. Slowly, add the olive oil until well incorporated and the mixture has begun to emulsify. If you want a thicker, chunkier chimichurri, add less olive oil. Set aside until ready to serve.
Mix the lobster, celery, lemon juice and garlic aioli in a medium bowl; season with salt and pepper and add more aioli, if desired. Fill the rolls with lobster mixture and salt and vinegar chips and top with a heaped spoon of chimichurri.