skip to main content

Donal Skehan's Kinsale Lobster Roll

Watch Donal's Road Trip every Wednesday at 8.30pm on RTÉ One.
Watch Donal's Road Trip every Wednesday at 8.30pm on RTÉ One.

Use the best quality eggs you can get your hands on for this aioli. You most likely won't need all the oil but keep adding until a wonderful mayo forms. Either lobster meat or prawn meat will work perfectly here.

Ingredients

Serves: 4
Time: 15 mins

For the aioli:

  • 2 egg yolks
  • 1 tbsp white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 garlic clove, finely minced
  • 600ml vegetable oil
  • Juice of ½ lemon, to taste
  • Sea salt
  • Wild garlic pesto, if you have it


For the filling:

  • ½ cucumber, deseeded and finely chopped
  • 1 stick celery, finely chopped
  • 4 spring onions, finely sliced
  • 500g lobster meat, cooked & roughly chopped


To serve:

  • 4 brioche buns, toasted and split
  • Small handful chives, finely chopped
  • Chive flowers

Method

  1. In a clean glass bowl, whisk together the egg yolks, white wine vinegar, Dijon mustard & finely minced garlic until combined. With the vegetable oil in a glass measuring jug, pour a slow and steady stream of the oil into the egg yolk mixture whisking vigorously until a thickened mayonnaise forms. If you have a wild garlic pesto, add a dollop to elevate the flavour of the aioli. Season to taste with salt and lemon juice. Transfer to a squeeze bottle.
  2. Place the filling ingredients into the bowl and dress with a little of the mayo until completely coated. Set aside.
  3. Assemble the rolls by placing the dressed cucumber & lobster mix into the toasted brioche buns, adding splodges of the aioli and garnish with chives and chive flowers.