Grilled Lobster Roll

INGREDIENTS

• 90 ml (6 tbsp) of olive oil
• 60 ml (4 tbsp) of white balsamic vinegar
• 1 of chopped garlic clove
• ¼ of sliced red cabbage
• 4 lobsters tails, raws and peeled (or very lightly cooked for easy peeling)
• ¼ of finely grated celeriac
• 60 ml (4 tbsp) mayonnaise
• 15 ml (1 tbsp) of horseradish purée
• ½ bunch of chopped chives
• 4 lettuce leafs
• 4 brioche bread or hot-dog bread
• Salt and pepper at your taste

PREPARATION

1. Preheat the barbecue at maximum heat.
2. In a bowl, mix the olive oil, the balsamic vinegar, the garlic, some salt and pepper.
3. Pour a part of the mixture on the sliced red cabbage.
4. On the barbecue grill, at a medium heat, let the red cabbage slices cooking for 5 to 6 minutes for each side.
5. Meanwhile, coat the lobster tails with the rest of the olive oil mixture.
6. On the barbecue grill, let the lobster tails cooking 2 minutes on each side at high heat.
7. On the working surface, finely chop the red cabbage slices.
8. In a bowl, mix the red cabbage, the celeriac, the mayonnaise, the horseradish and the chives. Check the seasoning.
9. Cut the lobster tails in sections.
10. In each open bread, put some lobster, a lettuce leaf and the mixed red cabbage salad.

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