Raes Lobster Roll
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Raes Lobster Roll
Recipe by Jason Saxby
Ingredients
Native Curry Blend
1 tsp curry myrtle
1 tsp bush tomato
1 tbsp classic curry powder
1 tsp lemon myrtle
1 tsp native mountain pepper
1 tsp anise myrtle
Curry Mayonnaise
1 tbsp Dijon mustard
1 tbsp tomato paste
Juice of 1 lemon
Egg (for emulsifying)
Lobster oil (reserved from cooking)
Sea salt
Native curry blend (to taste)
Pickled Eschalots
Eschalots, thinly sliced
Rice wine vinegar
Sea salt
Lobster Roll
Bay lobster or Moreton Bay lobster tails
Butter
Brioche buns
Lettuce leaves
Fresh herbs (for garnish)
METHOD
Native Curry Blend
Add the curry myrtle, bush tomato, curry powder, lemon myrtle, native mountain pepper and anise myrtle to a spice blender. Blend until a fine powder forms. Set aside.
Curry Mayonnaise
In a bowl, combine the Dijon mustard, tomato paste, lemon juice and egg. Slowly whisk while adding lobster oil to emulsify. Season with salt.
Fold in the native curry blend to taste, adjusting to suit your flavour preference.
Pickled Eschalots
Place the sliced eschalots in a bowl with rice wine vinegar and a pinch of salt. Toss and allow to lightly pickle while preparing the remaining elements.
Prepare the Lobster
Twist and separate the lobster tail from the body. Remove the shell and extract the tail meat.
Insert a skewer lengthways through the lobster tail to keep it straight during cooking.
Heat a pan over medium heat. Place the lobster shell-side down and add a few cubes of butter. Baste continuously with the melted butter until just cooked through. Remove from heat and take out the skewer.
Toast the Brioche
Lightly butter the brioche buns and toast in a pan until golden.
Cut a V-shape into the top of each bun to create space for the filling.
Assemble
Line the bun with lettuce leaves. Add the warm lobster tail, spoon over the curry mayonnaise, and top with pickled eschalots.
Finish with fresh herbs and serve immediately.
