Lobster choux buns

These bite-sized buns have a delicious dill and mustard pastry shell and can be baked the day before if you want to get ahead. Refresh in a hot oven before slicing and serving. You can also prepare the filling the day before.

Instructions

1. Start by making your choux pastry. Add the butter to a saucepan with 150ml water, heat until the butter is melted then bring to a rapid boil.
2. Remove from the heat and quickly add the flour, salt and mustard powder. Beat together until you have a thick mixture which is pulling away from the sides and forming a ball.
3. Spoon the mixture onto a plate until warm but not hot. You’re looking for body temperature. Beat the eggs together in a small bowl or jug.
4. Return the cooled mixture to the same pan as before (you don't need to wash it up). Beat in 1 tbsp egg until incorporated. Repeat, until you have a smooth, shiny batter which is at dropping consistency. You may not need all the egg.
5. Mix in the chopped dill then transfer to a piping bag fitted with a 1cm round nozzle. Heat the oven to 200C/180C fan and line a large baking tray or two with baking paper.
6. Pipe rounds of the mixture approximately 4cm in diameter. Leaving plenty of space in between. If you have leftover beaten egg, use it to glaze the choux.
7. Cook for 25 minutes in the top third of the oven until golden and firm to touch. Lower the oven temperature to 180C/160C fan.
8. Turn the buns upside down and poke a small hole in the bottom. Return to the oven for 5-10 minutes to dry out. Set aside on a wire rack and switch on the grill to high.
9. To prepare the lobster tails, remove the legs and crack the ribs, cut down the top of the shell and loosen the meat. Mix the butter with the Cornish Sea Salt Co Really Garlicky. Spread over the top of the lobster and cook under a hot grill for 8-10 minutes until cooked through. Remove from the oven and baste in the butter and juices. When cool enough to handle, remove the meat from the shells and roughly chop.
10. Combine the mayonnaise, lemon zest, dill and cornichons. Season with Cornish Sea Salt Co Salt & Peppery and lemon juice to taste.
11. Toss the cooked lobster meat with the dressing. Slice the choux buns in half, spoon the lobster mix into the bases. Top with the lids and arrange on a platter with extra cornichons, lemon wedges and herbs for presentation.