Ingredients

Steps

• Place pickling spices, coriander seeds, and peppercorns into a muslin bag.
• Simmer vinegar, sugar, and the spice bag in a saucepan with celery, then let cool.
• Mix lobster, tarragon, mayonnaise, lemon juice, and the pickled celery in a bowl.
• Season to taste with salt and pepper.
• Butter the outside of the rolls and toast them using a blow-torch.
• Split the rolls, fill with the lobster mixture, garnish with celery leaves, and serve.