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Lobster Roll X Choux Éclair "Lobby-Lair"
Recipe by Declan Cleary
Try Declan Cleary's Lobster Roll and Choux Éclair combo aka the "Lobby-Lair" today!
- Steps
- Ingredients
Steps
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Place the grapeseed oil for the dill mayo into the fridge to cool.
- For the Choux, combine the water and butter in a saucepan.
- Bring to a rapid boil before adding the plain flour. Cook the roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.
- Transfer the hot roux to the bowl of a stand mixer and, using the paddle attachment, mix on medium speed until all the steam dissipates.
- Once the steam has completely disappeared, start adding the eggs, a little bit at a time, and mix until the dough comes together to a silky, shiny batter.
- Fill the choux into a piping bag and onto the lined tray, pipe two logs – 3cm x 14cm. Bake for 35 minutes, then open the oven door for 10 minutes before removing and placing on a baking rack to cool.
- For the Dill Mayo, add all the ingredients, except the dill, to the cannister of a stick mixer. Place the blades over the egg yolk and blitz the contents, holding the blades down. Blend until all the oil is emulsified, slowly lifting the blade as the oil starts to incorporate but taking care that the mayo doesn’t split. Blend until a thick homogenous mayonnaise is formed. Add the dill and blitz for a few more seconds until smooth.
- To cook the lobster, place a large steaming basket over a saucepan or wok with boiling water.
- Add the lobster and steam for approximately 8 minutes.
- Remove the lobster and separate the tail and the head. Remove the tail meat. If not completely cooked, steam for another 2 minutes. Set aside to cool for 5 minutes then dice into 1cm cubes and place in a bowl.
- Add ½ cup of the dill mayo, ¼ cup of fennel and an additional tablespoon of picked dill to the bowl and stir to combine.
- To serve, slice the choux in half horizontally. Divide the lobster mixture between the two choux and spoon onto the bottom half of each choux. Place the lid on top and cover one end of each with more dill mayo to resemble a chocolate eclair lid.
- Top with fennel fronds and a zest of a lemon. If desired serve with the lobster and tail and head on either side of the éclair.
