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Heston’s BBQ Lobster Roll Recipe

Preparation time
Cooking time


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


  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.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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Gourmet Destinations - Cantonese
Words by Jackie Macdonald on 4 Sep 2018
Chef Philip Chun talks through the traditions of cantonese cuisine and the challenge of shaping its identity in an australian context. When Hong Kong-born chef Philip Chun finally settled in Australia in 2010, it was the latest in a long list of countries where he’d plied his trade. Having started as a kitchen hand on Hong Kong Island in the early 1980s, he went on to work in Taiwan, China, the Philippines and Indonesia, rising to the position of executive chef along the way.  Today, he’s head chef and owner of North Sydney’s Greenwood Chinese Restaurant, where the focus is on Cantonese cuisine.  As he describes, “The backbone of Greenwood is the three main streams of Cantonese food, including barbeque, yum cha dim sum and Cantonese cuisine dinner.  “To date, Cantonese food has been very limited in Australia,” he adds, “and while we strive to maintain the traditions at Greenwood, we think outside the square to bring some new lights to Cantonese food.”   This creative thinking is also borne of a need to adapt to local ingredients.  When he arrived in Australia, Philip says, “Asian groceries were already available, therefore dry goods were not hugely impacted.  “However, live seafood and fresh vegetable options were limited and this is still the case today. To adapt, I worked on alternate methods of cooking to accompany the ingredients.”
Cantonese characters When it comes to tradition, Philip explains, Cantonese food has always been famous for being, “Light, flavourful and fresh. The focus is on bringing out the true flavour of the ingredients, while also looking after health and well-being.” For example, he says, “Soup normally contains some general health-benefitting herbal ingredients.” Another Cantonese essential is stir-fry, and the technique used can reveal the level of a chef’s experience. And there is a special exclamation used when stir-fry is mastered.  “It is very hard to explain in words, it is the experience,” Philip describes. “But when all ingredients are cooked perfectly, a special heat and aroma presents and we say, ‘wok hey!’”  For Australian diners, typical Cantonese favourites are sweet and sour pork, Mongolian lamb, spring rolls and fried rice, he says. But, Philip adds, “With more exposure, there is more knowledge of different cuisines and more willingness to try different types of food.”  Perfect motivation for Philip and his team to keep evolving our experience of Cantonese cuisine!    Speaking of experiencing Philip’s food, the Greenwood restaurant will reveal an exciting new renovation in September. Or if you can’t make it to North Sydney, Philip presents some of his favourite recipes here for you to recreate in your own kitchen. Who knows, you might even elicit your own cries of ‘wok hey!’
Philip talks food Pork, prawn and cabbage rolls with crab roe sauce   This dish has been developed using a traditional method and it requires more time and more skills. It contains a lighter flavour and has a finer touch, focusing on bringing out the true flavours of the ingredients.  Grilled whole squid brushed in sweet soy sauce on stir-fried glutinous rice Glutinous fried rice is a very traditional dish and nothing has been changed in this recipe, including flavour, ingredients and texture. The squid gives a more Australian touch, with the seafood and the grill plate coming into play.   Chilli plum fried chicken with mixed nuts This dish was created with the thinking that it would suit Australian tastebuds. The method originated from sweet and sour pork, then I added a personal touch with the light chilli.  Grilled beef tenderloin fillet dressed in bitter melon and black bean sauce The idea for this dish comes from typical Cantonese stir-fry beef with black bean sauce. However, I decided to add a personal touch, swapping beef strips for fillets, which means I can control how long the fillet is cooked. Bitter melon is one of my favourite melons and it goes extremely well with black bean sauce. 
Everdure by Heston Blumenthal
When one of the world’s most inventive chefs sets his mind to redesigning the humble barbeQue, the results are spectacular. presenting Everdure by Heston Blumenthal. The name Heston Blumenthal transcends the realm of food. More than an award-winning chef, his is a name associated with innovation, imagination and the ability to seemingly create magic on a plate. He is an innovator, a game changer and held in the highest regard by fans, critics and peers alike. In equal measures, he is a culinary scientist who challenges the way we think about food and cooking. Recently, he turned his attention to redefining the backyard barbeque. “I have genuinely always loved barbeques,” Heston says in an interview about his range of Everdure barbeques. “There really is something pagan, kind of caveman-like about it. You just feel as if you are part of evolution.” And a backyard evolution Heston has created. In collaboration with Australia’s most esteemed barbeque producer, Everdure, this imaginative chef has turned his creative juices to evolving the barbeque as we know it to create a stunning range that will allow the everyday chef to barbeque food like never before. Question everything
How did this barbeque revolution happen? Well, Heston is recognised as a genius when it comes to looking at situations, questioning why they exist and devising solutions to make them better. It is one of the hallmarks of his personality and is even the motto on his own official coat of arms.

"I was told I was eligible for a coat of arms. At the bottom, on a scroll, you have to put a motto and mine was, ‘question everything’. The question everything approach is exactly what I did with barbeques." explains Heston.

“Why do they all need to basically be the same? Why does convenience have to dominate over quality? So, this process of questioning everything started to throw up some really exciting ideas.

“The next stage for me was to find the leading experts, the best barbeque manufacturers in Australia and that was the beginning of the development of my range of barbeques with Everdure.”

- Heston Blumenthal
Michelin-starred barbeques Heston collaborated with the design team at Everdure. Many questions were asked, many more ideas were aired and the innovation process began in earnest. And it wasn’t just a slight tweak to current ideas – it is a complete transformation, more revolution than evolution. “Having spent the last 20 years of my life tirelessly working to try and get a greater understanding of all the ingredients that we use, to get the best out of them, I have developed so many techniques over this time, I thought, well wouldn’t it be great to encapsulate those and put them into a barbeque range and create a range of kits that would completely transform barbeques.” The result is Everdure by Heston Blumenthal. “I can say this because I am one, a three Michelin star chef, but if I were to start a new genre of three Michelin star barbeques, that is what this range would be, and that is what this range is.” Alluring Flavours
There are two ranges in Everdure by Heston Blumenthal: charcoal and gas. “Both of them have features that have never been seen before on a barbeque,” says Heston. “For the charcoal range, the geniuses at Everdure come up with this ignition system – it is just a button. “You put some charcoal into the middle of the barbeque and you press the button – and that’s it. Within 10 minutes you can cook on it. This is the first time in the world that a charcoal barbeque lights with the press of a button.” In the charcoal range, there are three models; the Hub, the Fusion and the Cube. “The Hub is the big boy, so called  because it brings people together and generates an incredible amount of heat. It is always good for a barbeque to have too much heat, rather than not enough, because you can take it away – you can move the coals around,’ explains Heston “The Fusion is a bit more bijou , and it looks like a piece of furniture. It is an ultra-modern design. But then thinking about that, we thought why not do a little one that you can take on picnics or to the beach. The Cube was born. It is light, very compact and once again, very stylish.” The convenience of gas The other range of Everdure by Heston Blumenthal is a gas range. It offers the reliability and familiarity of cooking with gas, but also offers the power and control to take your barbecuing to the next level. “I understand why so many people enjoy cooking with gas barbeques because it is convenient,” levels Heston. “With the gas range, the big one is the Furnace it has three burners, the smaller version is the Force. They are the most powerful controlled gas barbeques in the world. “People have a recipe that they love doing, maybe a Sunday roast or a rib of beef, but they’ll cook it inside, they won’t do it on a barbeque. Now they can, because this kit gives you the flexibility, control, safety and the knowledge your barbeques will never taste the same again.” Award-wining barbeques
Try Heston's BBQ lobster roll recipe Since its launch, Everdure by Heston Blumenthal has wowed fans and critics  alike. The range has already won multiple Red Dot Awards for high quality design, a coveted 2017 iF Design Award for exceptional functional design, as well as a gold winner at the International Design Excellence Awards (IDEA). “If I was to sum up the entire range, it is basically taking the sum of the 20 years worth of knowledge I have developed in my professional career in the kitchen into a highly specialised barbeque kit,” says Heston. “These are barbeques I think people would love to have – beautifully designed and all unique. ” Where to buy Everdure by Heston Blumenthal Everdure by Heston Blumenthal is available at Harvey Norman. For more details and a great range of Heston’s delicious barbeque recipes visit everdurebyheston.com .
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories