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BLT Lobster Sliders With Cape Malay Mayo

Luxurious, quick and delicious, you’re going to love my lobster-filled spin on the classic BLT!

delicious lobster burger recipe

Succulent lobster tail meat, tossed through a subtly spiced Cape Malay aioli, what’s not to love! We sandwich this between a toasted brioche milk bun, add lettuce, tomato and finish it off with bacon for a truly decadent mouthful. From start to finish you are in for less than 30 minutes of cook time. I like to think it’s a new South African classic in the making, perfect for snacks around the braai or as appetisers for your next family event. Find the cookalong on @The_Culinary_Cartel, Instagram on the Lobster BLT highlight

The slider buns in this recipe can be found as a cook-along on Instagram (@The_Culinary_Cartel) on the “Burger Buns” Highlight. They are light, fluffy and incredibly moreish, however should you want to skip this step many supermarkets now stock slider buns. This dish was created using the South Coast Lobster Tails, from Caught Online, which I adore. Should you not be able to get these, crayfish tails or giant prawns are a great substitution. 

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

delicious lobster burger recipe

Frequently Asked Questions

Can I make this using other seafood?

If you can’t get ahold of lobster tails, king or queen prawns or langoustines will also be perfect here.

What is Cape Malay?

Cape Malay cuisine is originally from the Cape Malay community, also known as Cape Muslims or Malays. This is a community and ethnic group in South Africa with a rich cultural background and food history. Malay cooking is steeped in history and preserved through ongoing tradition. Most know the cuisine for its fruity, mild spices and full-bodied flavours which are heavily influenced by its Malaysian origins.

 

delicious lobster burger recipe
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delicious lobster burger recipe

BLT Lobster Sliders With Cape Malay Mayo


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  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 6 Sliders

Description

Luxurious, quick and delicious, you’re going to love my lobster-filled spin on the classic BLT!


Ingredients

Units

For The Lobster BLT Sliders

  • 2 160g caught on-line South Coast lobster tails or crayfish tails
  • 6 slider buns (preferably brioche or similar)
  • 6 slices of tomato
  • 1 head baby gem lettuce, broken into leaves
  • 6 slices thick cut bacon, (or sub for macon)

For the Cape Malay Spiced Aioli

  • 1/2 onion, thinly sliced
  • 1 Tbsp oil
  • 1 tsp Cape Malay curry powder
  • 1 tsp tomato paste
  • 2 big cloves garlic, grated
  • 1/2 cup + 2 tbsp mayonnaise
  • 1/2 lemon
  • salt and pepper as needed

Instructions

  1. To cook your bacon, pan fry until crispy. Set aside until needed.
  2. Place a small pot over medium heat, add the oil and the onions and sweat until the onions are translucent and just starting to lightly colour. This should take about 15 minutes. Turn the heat down if the onions begin to brown.
  3. While the onions cook, cut down the back of the lobster tails, through the shell, with a pair of kitchen scissors. Once the flesh of the lobster is exposed, check for the vein, which if present, will run along the back of the lobster just under the shell. If a vein is present, remove it.
  4. Place the lobsters into a steamer, cut side up, and steam for 5-9 minutes, or until the flesh is slightly firm to the touch, and beginning to easily pull away from the shell. The timing will vary depending on the size of your tail. Once cooked, remove the lobsters from the steamer and set aside until cool.*
  5. Once the onions have cooked down, increase the heat and add the curry powder, tomato paste and grated garlic. Fry for 3 minutes on medium-high. Remove the onion mix from the pan and set aside to cool.
  6. While the onions cool, slice your buns in half. Lightly spread the insides with the 2 Tbsp of mayonaise and then place cut side down on a heated non stick pan to toast until golden brown.
  7. Add 2 Tbsp of the onion mixture to your remaining mayo, and stir to combine. Season the mayo with salt and lemon to taste
  8. Remove your lobster meat from the shell and chop it into bite-sized pieces. Add the tail meat to a bowl and spoon in enough of your mayo to lightly coat the lobster.
  9. To assemble your buns add a spoon of your mayo to the base of your brioche buns, top with lettuce, tomato, saucy lobster meat and finally a slice or two of bacon. Add a skewer to hold it all together, then tuck in and enjoy.

Happy Cooking x

Notes

*Chefs Tip: If you do not have a steamer, place a colander into a large pot so that it fits snugly. Fill the pot with about 2cm of water and bring this to a boil. Make sure your water doesn’t come through the base of the colander. Add the lobster tails to the colander base and cover the colander with a tight-fitting lid, trapping the steam inside the colander. Steam as directed above.

  • Category: Fish & Seafood
  • Method: Stovetop
  • Cuisine: South African

Nutrition

  • Serving Size: 1
  • Calories: 423.67kcal
  • Sugar: 3.82g
  • Sodium: 657.08mg
  • Fat: 33.19g
  • Saturated Fat: 5.69g
  • Unsaturated Fat: 20.88g
  • Trans Fat: 1.1g
  • Carbohydrates: 21.16g
  • Fiber: 2.15g
  • Protein: 10.81g
  • Cholesterol: 44.12mg
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