“Fondly known as native lime caviar, finger limes have been an essential food source for certain First Nations clans for thousands of years. The shape of a small finger, finger limes are known for their caviar-esque pearls that literally burst with flavour.They are great squeezed onto freshly shucked oysters and are beautiful in sauces and dressings. Here, we’ve used them to make an easy, delicious mayo which complements lobster or any other seafood perfectly.” – Mindy Woods (Please see notes for advice about sourcing finger lime and substituting if you are unable to find it.)
1 large cooked lobster tail (about 225g)
2 tbsp fresh finger lime pearls (see notes), plus extra 1 tbsp to serve
1 tbsp lemon juice (or to taste)
4 small brioche rolls, split lengthways
40g butter, melted
4 butter lettuce leaves
3 Method Steps
Step 1Remove lobster meat from shell and cut into 1cm pieces. Combine lobster(1 large cooked lobster tail (about 225g)) with mayonnaise (100g mayonnaise) and finger lime pearls (2 tbsp fresh finger lime pearls (see notes), plus extra 1 tbsp to serve) in a large bowl and season with salt and pepper. Adjust acidity with lemon juice (1 tbsp lemon juice (or to taste)), as desired.
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Step 2Brush the inside of bread rolls (4 small brioche rolls, split lengthways) with butter (40g butter, melted). Toast bread, cut-sides down in a frying pan over medium heat for 1-2 minutes or until golden.
Step 3Fill rolls with lettuce (4 butter lettuce leaves) and lobster mixture. Sprinkle with extra lime pearls and serve immediately.
You can find finger limes at local farmers markets or online from Playing with Fire native foods.
If you cannot source finger lime, substitute with lime juice.