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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

  1. To pickle the lemons, place 125g water into a pan and add the Chardonnay vinegar and the sugar.
  2. Gently heat and stir until the sugar has dissolved. Remove from the heat and set aside to cool.
  3. Add the sliced lemons to the cooled pickling juice and leave for a minimum of 24 hours before using.
  4. This yields more pickled lemons than needed is needed for this recipe, but it stores well in the fridge.
  5. 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.
  6. Place finely diced cucumber into pickling liquid. Leave in fridge for a few hours.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Spoon the lobster mixture into the toasted hot dog buns and garnish with some crispy fried onions.
Food
Preparation time
Cooking time
Serves
4

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Be part of Heston’s barbeque revolution
Over the last two decades, Heston Blumenthal has transformed food and shown us what is possible with flavour and the total eating experience. His imagination, innovative approach and ‘Question Everything’ philosophy has changed forever the way we think about food and cooking. Recently, Heston turned his attention from the kitchen to the backyard and challenged the barbeque world.In collaboration with Australia’s most respected barbeque producer, Everdure, he focused his imagination and creativity on designing a stunning range of barbeques that take the primary outdoor cooking techniques of charcoal and gas and reshape them to allow the everyday cook to barbeque like never before. By adding electricity to charcoal preparation and supercharging gas and barbeque convection design, his rebellious nature has created two ranges of barbeques that will revolutionise what is possible in our backyards.
QUESTION EVERYTHING How did this barbeque revolution happen? Well, Heston started looking at what and how we barbeque and began questioning the norms of barbeque design.  “Why do they all need to basically be the same? Why does convenience have to dominate over quality?” he asked. Heston began to devise how to make them better and teamed up with Everdure. In collaboration, they came up with two amazing ranges; one based on charcoal and one based on gas. The result is Everdure by Heston Blumenthal. The charcoal range features the Hub, the Fusion and the Cube; and in gas, there is the Furnace and the Force. All have features never before seen on a barbeque with unprecedented advances in heat, control, functionality, convenience, safety and design.
Find out for yourself Everdure by Heston Blumenthal and Selector want you to join this barbeque rebellion and discover just how well you can cook in your own backyard if you have the right equipment. We are running a series of masterclasses in Sydney, Melbourne, Brisbane and the Hunter Valley. Executive chef for the Everdure by Heston Blumenthal range, Bart Beek, will cook a sensational array of barbeque delights and Wine Selectors will match each and every serving with a perfectly paired wine. Book your place now at these exclusive events to ensure you’re part of the barbeque rebellion with Everdure by Heston Blumenthal. Book Melbourne BBQ Revolution Masterclass Book Sydney BBQ Revolution Masterclass   Book Brisbane BBQ Revolution Masterclass   Register your interest for the Hunter Valley Masterclass  coming soon Note: Heston will not be at the events. To view more about Everdure by Heston Blumenthal visit:  www.everdurebyheston.com/
Two Blues Sauvignon Blanc 2014
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