BLT Lobster Sliders With Cape Malay Mayo
Luxurious, quick and delicious, you’re going to love my lobster-filled spin on the classic BLT!
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!
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.