Seafood Rolls Recipe
Seafood salad consisting of pollack, haddock and lobster claw, shallot, celery, kewpie mayo and lemon served on split top brioche rolls topped with fried shallots
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Ingredients
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Seafood Salad
Method
Preparation
- 1
Cook the Seafood
In a pot of boiling salted water, cook the pollack and haddock fillets for about 5-7 minutes or until cooked through. Remove from water, cool, and flake into large pieces.
- 2
Prepare the Lobster
If using fresh lobster, steam the claws for about 8-10 minutes. Once cooked, remove the meat from the claws and chop it into bite-sized pieces.
- 3
Make the Salad
In a large mixing bowl, combine the flaked pollack, haddock, chopped lobster, shallots, and celery. Add the Kewpie mayonnaise and lemon juice, then mix gently to combine. Season with salt and black pepper to taste.
- 4
Assemble the Rolls
Split the brioche rolls and fill each with a generous portion of the seafood salad. Top with fried shallots for a crunchy finish.