Combine fresh cooked lobster with a few simple ingredients to create these delicious rolls. A great summer lunchtime treat.
16 small brioche rolls, halved
2 cooked lobster tails, shell
½ cup Kewpie Japanese
1 tsp lemon juice
1 tbsp spring onion, chopped
½ cup watercress leaves
1 Heat brioche in the oven until warm.
2 Place lobster, mayonnaise, lemon juice, and spring onion in a bowl. Season with sea salt and freshly ground black pepper and mix to combine.
3 Spoon lobster filling into rolls and top with watercress to serve.