Cracking Crayfish Rolls

Crayfish rolls recipe

I need to share this with you.

It’s a recipe inspired by the fantastic lobster rolls in restaurant Burger & Lobster. These are so incredibly quick to make, yet taste like heaven. Food heaven.

Rather than using lobster, I have gone for crayfish tails to fill the sweet brioche buns. I do love lobster, but for a super quick (and cheap, shhh!) alternative, plump and juicy crayfish tails work a treat.

crayfish roll with garlic butter, brioche bun and lemon

The Recipe, makes 4 crayfish rolls

Cracking Crayfish Rolls with Garlic Butter & Lemon

For the crayfish filling:

  • Cooked and peeled Crayfish Tails, 2 x 120g
  • 2 Celery sticks
  • Mayonnaise, about 6-8 tbsp
  • Juice from half a fresh lemon
  • Pinch of Cayenne pepper

To serve:

  • Brioche buns (or a sliced Brioche loaf)
  • Melted butter
  • Garlic, 2 cloves

Stir together mayonnaise with fresh lemon juice and a pinch of cayenne pepper in a big bowl. I used about half a lemon, but add a little bit at a time until you’re happy with the flavour.

I don’t like it too lemony, but I want the zingyness to just about cut through the rich mayo.

Finely chop the celery and fold in to mayonnaise together with the crayfish tails.

Melt a few knobs of butter in a small pan and add minced garlic. Once melted, pour into a small jug ready to serve.

Heat up a frying pan and slice 4 chunky pieces of the Brioche loaf. Slice the bread wide enough so you can open them up like a bun. Add Brioche to pan and toast on both sides for a couple of minutes.

Fill the toasted Brioche with plenty of crayfish filling. Serve with some fresh lemon and melted garlic butter to pour.

Enjoy and let me know what you think!


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