BLT lobster slider with a Cape Malay aïoli
3 servings
Prep: 5 mins,
Cooking: 35 mins
Succulent lobster tail meat is tossed through a subtly spiced Cape Malay aïoli.
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Ingredients (13)
FILLING
2 x 160 g | lobster tails — or crayfish tails |
6 | slider buns |
1 | tomato — sliced into 6 slices |
1 | baby gem lettuce — broken into leaves |
thick cut bacon — 6 slices |
AÏOLI
1/2 | onion — thinly sliced |
1 tbsp | oil |
1 tbsp | Cape Malay spice mix |
1 tbsp | tomato paste |
2 | garlic cloves — grated |
1/2 cup | mayonnaise — plus 2 tbsp extra |
1/2 | lemon |
salt and freshly ground black pepper — to season |
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