Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Heston’s BBQ Lobster Roll Recipe Food Heston’s BBQ Lobster Roll Recipe Preparation time Cooking time Serves 4 Ingredients For the pickled lemons 80g Chardonnay vinegar 40g golden caster sugar 2 lemons, finely sliced 1mm For the vanilla mayonnaise 3 egg yolks 1 egg white 10g white wine vinegar 1 tsp Dijon mustard 1g vanilla seeds 100g grapeseed oil salt, to taste To finish the lobster roll ¼ cucumber, peeled, seeded and finely diced 100g reserved pickling juice from lemons 1 live lobster (600g) lemon salt 1 tsp chives 25g celery, finely diced 80g reserved vanilla mayonnaise 1 tsp reserved drained pickled lemon, chopped grapeseed oil, for frying handful sliced onions 4 brioche hot dog buns Method To pickle the lemons, place 125g water into a pan and add the Chardonnay vinegar and the sugar. Gently heat and stir until the sugar has dissolved. Remove from the heat and set aside to cool. Add the sliced lemons to the cooled pickling juice and leave for a minimum of 24 hours before using. This yields more pickled lemons than needed is needed for this recipe, but it stores well in the fridge. For the vanilla mayonnaise, whisk the egg yolks, egg white, vinegar, mustard and vanilla seeds together in a bowl. Slowly add the grapeseed oil, whisking continuously until mixture has emulsified. Season with salt. Place finely diced cucumber into pickling liquid. Leave in fridge for a few hours. To finish the dish, prep the lobster by plunging a pointed sharp knife through the head. Remove the claws and the tail. Place the claws and tail into boiling water for 5 minutes but remove the tail after 2 minutes. Plunge into a bowl of iced water. Crack the claw shells and remove all bone including the cartilage inside the claw. Cut your tail with a sharp knife down the middle lengthways. The lobster will only be partially cooked on the outside, so finish cooking on a hot BBQ. The claws will take approximately 5 minutes and the tail approximately 8-10 minutes. Cook on all sides, then remove from the grill and season with some lemon juice and salt. Chop the lobster into smaller chunks and place in a bowl. Chop the chives and add to the celery, vanilla mayonnaise. Add chopped pickled lemon and chopped pickled cucumber. Adjust seasoning of the mixture. In the meantime, heat grapeseed oil to 160°C in a small pan and fry onions until crispy. Remove and set aside on kitchen paper to drain excess oil. Toast brioche buns. Spoon the lobster mixture into the toasted hot dog buns and garnish with some crispy fried onions. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Meet your local butcher: Curtis Stone Words by Mark Hughes on 24 May 2017 In the May/June issue of Selector Magazine, celebrity chef Curtis Stone talks about opening up his own butcher shop in Los Angeles. "It is a pretty special joint," says Curtis, laconically. "Something I always missed in LA was a great butcher shop, and when I say great butcher shop, I mean one that sources game, does whole animal butchery and has different cuts. But don't think Curtis has completely lost his marbles. The Butcher Shop is part of his new restaurant Gwen, on Sunset Boulevard. Gwen is all at once, a restaurant, a cocktail bar, a patio hang-out, and a butcher shop. "My idea was, if you've got a butcher shop and a restaurant, then you can create a use for anything you buy in. I was just in the shop cutting some pheasant terrine for a customer. We bought that pheasant in two days ago and I turned it into a terrine, which I can sell in the shop or in the restaurant. So you never waste anything." Food Migration of the Fat Duck Words by Paul Diamond on 4 Sep 2015 If you have gastronomic tendencies, you would have known that Heston Blumenthal migrated his Fat Duck restaurant, staff, cutlery, crockery, lock, stock and barrel to Melbourne earlier this year. Most restaurateurs would say that the whole idea is too big, too costly and just plain crazy! But accepting limitations is not part of Heston’s DNA. As a teenager with no background or training in cooking, he decided food was to be his focus and at 18, after a truncated probation week at Raymond Blanc’s Le Manoir aux Quat’Saisons in Oxfordshire (then considered one of Britain’s finest), decided he was going to teach himself and obsessively began reading, deconstructing, reconstructing and experimenting. “If you obsess over failure then you become scared, you don’t take risks and work becomes a tireless chore,” he says. “Failure does not exist in a truly creative world – failure is the opportunity to learn and discover.” A brave start In 1995, he opened The Fat Duck with only a month’s commercial kitchen experience and the result was a unique, multi-sensory experience that bent flavour and infused it with whimsy, alchemy and nostalgia that challenged tradition, technique and dining in general. Since then, Heston has gone on to rule the food world: The Fat Duck has held three Michelin stars for a decade; he opened Dinner By Heston that now has two stars; the one-starred The Hinds Head ; The Crown at Bray village pub and The Perfectionists’ Café . Outside the Michelin system, his restaurants have been voted best in the world and have remained in the upper echelons of the globe’s best 50 restaurants. He has created eight cookbooks, seven TV series, has been awarded an O.B.E. for his services to British gastronomy and been admitted to The Royal British Society of Chemistry as a fellow. A gentleman of the kitchen Blumenthal is one the most celebrated people of our time, but face to face, you get the sense that the trappings of fame hold no interest. He is warm, polite, respectful and engaging. So why does he have such an obsession with food? A clue to this riddle might lie in the fact that he has synaesthesia; a neurological anomaly in which the stimulation of one sensory or cognitive pathway leads to automatic, involuntary stimulation of a second. In simple terms, Heston associates colours with letters and sounds with tastes. In Heston’s world, food and everything that comes with it, is something quite different and may explain why every dish at the Fat Duck is designed to go beyond sight, taste and smell. His Sounds of the Sea signature dish is a perfect example. It comes on a piece of glass suspended over sand and broken shells. A cloud of salt-water foam sits beside edible seaweed, abalone, clams, cockles and tapioca. It is served with a shell that contains an iPod and headphones that play the sound of waves crashing on a beach. It may sound like a strange thing to do; eat a lecithin-infused saltwater foam with seaweed while listening to the ocean. But the smells, the sound, the tastes and the interaction of each sense drags up memories and smells long forgotten. It’s almost like looking through a family photo album for the first time in 15 years. There is little doubt that Heston has changed the way we think about food and Australians love him for it. In the two months after the Fat Duck’s move to Australia was announced, 40,000 booking enquires were received and when a random ballot system was created at $525 per head, 250,000 punched their credit card details into the system, vying for just over 16,000 seats. So why Australia? “I love it here,” he says. “If I was going to open my first restaurant outside the UK, it had to be somewhere I actually wanted to go. Every time I land here, I feel like I can breathe. “And Aussies, when it comes to food, are incredibly open minded.” Heston’s affection for Australia extends beyond the people and the place to the quality of our ingredients. “I subsequently started discovering how much great produce there is here,” he says. “My favourite ingredients are definitely the truffles and the beef, but I’ve also been really lucky to try some of the indigenous ingredients, which can be quite tricky to work with because they have to deal with such extreme heat conditions. Also, some of the fish is amazing; fish and chips made from bass grouper are just fantastic – very gelatinous flavours. “One of my last trips was with a man called Josh who takes food tours. We picked abalone and rock oysters, cooking them straight from the water. That was fantastic and a great example of how food is so rooted in a time and place and how it has a strong connection with the land.” A vibrant future What also excites Mr Blumenthal is the future of food in Australia and how our multicultural diversity will allow our cuisine to evolve and develop without the boundaries that exist elsewhere. “Australian culture is certainly young enough for fresh innovation, it’s very multi-cultural, very modern, very open minded and inquisitive. “These are all the things needed for creativity. I believe Australians have a real sense of pride in their past, a knowledge of their heritage, but Australia’s food history is too young to slip backwards. “One thing is for sure, it’s vibrant and exciting and completely delicious!” On the subject of dining and who he would like to have dinner with, dead or alive, his answer provides an insight into the depth of his inquisitive nature. “It would have to be the pre-human ape who was the first being to cook food on a fire,” he answers. “Eating cooked food has developed the human mind and made us who we are. There was almost a million years between discovering fire and cooking, after those million years, what happened? What did it taste like? I’d love to know, I’d like to have dinner with them and ask them.” The Australian version of the Fat Duck is now over, with the staff winging their way back for the northern hemisphere spring and the vacated space being prepped for a permanent version of the highly successful and more accessible Dinner by Heston Blumenthal. So if you missed out on getting a seat at the Fat Duck and want to experience and taste the world of Heston, then a trip to the Crown complex in Melbourne should be part of your next migration. Watch Selector’s exclusive video interview with Heston: Food Tetsuya Wakuda - Impress Words by Libby Travers on 24 Oct 2017 Tetsuya wakuda has led one of the most successful restaurants to world wide acclaim, mentoring a plethora of culinary talents along the way with his kind and trusting nature. Tetsuya’s kitchen has likely turned out more talent than any other restaurant in Australia – but I’m not just talking about the food. A hot-bed for culinary excellence, the alumni is as diverse as it is plentiful – with chefs who have gone on to run three-hatted (and Michelin starred) restaurants, smoke-houses and casual beach-side diners. Tetsuya Wakuda is a gentle, humble man. He is also a world-renowned culinary figure. Over three decades, Tetsuya’s has earned a reputation as one of the country’s best – one of the last bastions of traditional fine dining – rating in the World’s 50 Best, gathering scores of chef’s hats and now, with his Singapore restaurant Waku Ghin, Michelin stars.