Lobster roll with lobster


  • 2 brioche buns
  • 1 lobster head and 1 tail
  • olive oil

  • butter

  • 1 dash of cognac
  • 1/2 glass(s) of dry white wine
  • 1 yellow lemon

For the aromatic garnish

  • 1/2 sliced ​​carrot
  • 2 stalks of celery cut into sections
  • 1 shallot
  • 6 cloves of garlic
  • 1 piece of peeled ginger cut in 2
  • 1 combawa leaf
  • 1 tomato cut into 4

For the mayonnaise

  • 1 egg yolk
  • 1 teaspoon(s) of Dijon mustard
  • 25 cl of neutral oil
  • 1 dash of cognac
  • 1 dash of Worcestershire sauce
  • 1 small chopped pepper
  • 2 tablespoon(s) of ketchup
  • 2 chiseled chives
  • 2 sprigs of chopped flat-leaf parsley
  • 2 sprigs of chopped coriander


  1. Blanch the lobster tail in a large volume of salted water for about 8 minutes. Shell it and roughly slice it. Reserve.

  2. Make a broth: cut the lobster head in two lengthwise, roast it in olive oil and a little butter without letting it burn. Crush it using a pestle. Color it a little again, flambé it with the cognac then deglaze it with the white wine. Reduce by half. Add the aromatic garnish, cover with 50cl of water and continue cooking for 30 minutes over low heat. Strain the juice and reduce it to a syrupy consistency.

  3. Make mayonnaise with the egg yolk, mustard and oil. Season with salt and pepper and add the remaining ingredients.

  4. Season the lobster pieces with 3 spoons of mayonnaise, 3 spoons of juice and a good dash of lemon juice. Correct the seasoning. Cut the buns lengthwise, remove a little crumb, add the lobster and serve.

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