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Lobster Sausage Rolls

Thu, 25 February 2021

Lobster Sausage Rolls

Chef: Niall Sabongi

Lobster sausage roll

Prep 10 min

Chill 30 min

Cook 35 min

Makes 4-6



1 x 320g sheet ready-rolled puff pastry, cut in half to make 2 equal squares

Plain flour, for dusting

1 egg yolk separated

1 tbsp white sesame seeds

1 pinch sea salt


For the filling

100g Trout or salmon

100g prawns

200g cooked diced  lobster meat

½ tbsp salt

½ tbsp celery salt

½  tsp ground white pepper

2 tbsp chopped chives

2 tbsp chopped chervil




1) Chill a food processor bowl in the fridge or freezer, then blend fish and prawns with your 1 egg white

2) With the fish in a bowl fold in your lobster meat and seasoning and herbs.

3) Lay one puff pastry square on a lightly floured surface, then arrange a log of the fish mix along one edge

4) Egg wash the exposed pastry, then roll up into a sausage shape leaving one end longer 

5) Cut the roll in half

6) Lay the rolls seam side down on a lined oven tray and lightly score the tops with a knife.

7) Repeat with the remaining pastry and filling.

8) Brush the rolls all over with egg wash, then chill for 30 minutes

9) Heat the oven to 220C (200C fan)/425F/gas 7. Egg wash the rolls again, scatter over the sesame seeds and sea salt, and bake for 15 minutes, until golden brown

10) Allow to rest for 3-5 min before diving in

11) Serve with a good homemade mayo or a prawn ketchup

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