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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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Life
Poh Ling Yeow
Words by Jackie Macdonald on 8 May 2018
Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats.  TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find!  Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming.  “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!”  Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. 

I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. 

- Poh Ling Yeow
  Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls.  For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto.  One of the things Christina really instilled in her daughter is the power of persistence.  “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book.  “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes.  Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says.  The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. 
Get Poh's easy mixed mushrooms and hazelnut tart recipe here . For more recipes and the full story with Poh, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.  OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99. 
Two Blues Sauvignon Blanc 2014
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