Butter-Poached Prawns in Brioche
This is the more budget-friendly cousin of the lobster roll, and honestly, I think it’s every bit as good. I haven’t listed exact quantities because this one’s easily scaled up or down. We tend to save indulgent dishes like this for a crowd, but really, there’s no reason you couldn’t make it for two. Or one. No judgement here.
Go for local raw prawns if you can — they’ll always taste sweeter. I like to peel and devein them myself, but if that sounds like a chore too far, don’t sweat it. Poaching in small batches keeps things gentle and lets you use less butter, which you’ll brush over the brioche later anyway. Whatever’s left of that glorious butter can be strained and stashed in the fridge for another day.
ingredients
- raw prawns, peeled and deveined
- unsalted butter (enough to fill your small saucepan about halfway)
- 1 garlic clove, finely grated
- mayonnaise (store-bought is absolutely fine)
- fresh dill, parsley or chives, finely chopped
- lemon zest
- salt and pepper to taste
- brioche rolls
- lettuce (cos, butter or iceberg — your call), shredded
Melt the butter gently in a small saucepan over low heat and add the garlic. Keep it calm — this is a poach, not a fry. Slip in a few prawns at a time and cook until just opaque in the centre. To check if a prawn is cooked, cut through the thickest part and if it is opaque and not translucent it is cooked. It only takes a couple of minutes per batch.
Drain off the excess butter, then roughly chop the prawns into big, juicy chunks. Stir through just enough mayo to coat, add your herbs, lemon zest, and a bit of seasoning. Taste, tweak, and try not to eat the lot straight from the bowl.
Brush your brioche rolls with some of that garlicky butter and toast them lightly until golden. Pile in the prawn mixture and some shredded lettuce for crunch.
Eat immediately, preferably standing at the kitchen counter before anyone else gets a look in.
