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Lobster & Crayfish Posh Nosh Brioche


4 Brioche bun glazed seeded & sliced
1 tbsp Medium Indian spice paste
4 tbsp Rapeseed mayonnaise
1 Lime, zest and juice
2 Lobster tails, cooked, shelled and cut into chunks
250g Cooked crayfish tails

For the cucumber pickle:
½ Cucumber, peeled, deseeded and thinly sliced
1 tsp Caster sugar
2 tsp Rice wine vinegar
Pinch Salt
1 tbsp Chopped dill

For the tomato sambal:
250g Baby plum tomatoes, chopped
4 Spring onions, finely chopped
Pinch Sugar
1 tbsp Rapeseed oil
Salt & pepper

To serve:
Gourmet salad leaves


Heat a small frying pan and gently cook the spice paste for 1 minute. Scrape paste into a bowl and allow to cool.

Add the mayonnaise, lime zest and juice to paste and stir through. Season to taste. Gently fold through the lobster and crayfish in to the mayo and chill until required.

Meanwhile, make the cucumber pickle. Mix together the sugar, vinegar, salt and dill. Toss in the prepared cucumber and set to one side.

To make sambal, toss all the ingredients together and season to taste.

To serve, split the brioche buns in half and arrange the salad on the bottom halves. Pile the lobster mix onto the leaves and top each with a brioche lid. Serve straight away with extra lime wedges, cucumber pickle and tomato sambal on the side.

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Brioche bun glazed seeded & sliced