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  • Serves 4
  • Medium


  • Vietnamese slaw



Milk buns, sold in Asian bread shops, have a beautifully soft texture and are best served fresh and warm. Double the recipe quantities if feeding a crowd.


  1. In a small saucepan, combine the sugar, vinegar and 125 ml (4 fl oz/½ cup) water. Bring to the boil, pour into a bowl and cool.
  2. Add the carrot, daikon and cabbage to the liquid and mix well. Season to taste with salt and pepper.
  3. Transfer to an airtight container and marinate in the fridge for at least 2 hours, or overnight.
  4. Just before serving, strain off the liquid, then mix the remaining ingredients through.


  1. If using a live lobster, place it in the freezer for 30 minutes to put it to sleep.
  2. Place the lobster on a chopping board. Using a very sharp, strong knife, cut through the head, keeping the rest of the body intact.
  3. Place a large pot of water on the stove over high heat. Add the salt, to resemble sea water, and bring to the boil.
  4. Add the lobster to the pot, reduce the heat to medium and cook for 6–7 minutes. Remove the lobster with a slotted spoon and refresh in iced water.
  5. Use kitchen scissors to remove the cooked lobster head from the tail. Lay the body on its back and, using a strong, very sharp knife, cut it in half from the top of the tail to the bottom. Remove the flesh from the shell and discard the intestinal tract.
  6. Cut the flesh into four medallions and drizzle with extra virgin olive oil.
  7. Season with salt and freshly cracked black pepper.

To Serve

  1. Cut the buns in half widthways. Spread 2 teaspoons of the miso mayonnaise on the bottom half of each bun.
  2. Top with a lobster medallion and the slaw.
  3. Put the bun lids on top and serve.

Makes 4 Buns

Luke Mangan

Luke Mangan is one of Australia’s leading chefs and restaurateurs, highly regarded internationally as a shining example of contemporary culinary culture. Starting his career under Herman Schneider, of ‘Two-Faces’ before working with Michel Roux of the 3 Michelin starred ‘Waterside Inn’ in London, Luke was able to hone his craft for the international market. Luke’s Australian and international establishments range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French classical training and Asian influences, paired with fresh, clean flavours. Luke currently owns and operates Luke’s Kitchen, Chicken Confidential and glass brasserie, Sydney; Salt grill & Sky bar and Salt tapas & bar, Singapore; Salt, World Wine Bar and Salt grill & tapas, Tokyo; Chicken Confidential, Coast Café + Bar and Bridge Bar, Sydney Airport, Salt grill, A Taste of Salt and Luke’s on board five P&O Cruise liners and is the Business Class consulting chef for Virgin Australia. Luke has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances, both in Australia and internationally. Luke received the ‘Friend of Australia' award; the program which is run by Tourism Australia, is extended to a select few, whose outstanding achievements and contributions give them a voice on the world stage, assisting to promote Australia as a travel destination. Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, Actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding. Luke regularly donates his culinary skills to both community and industry organisations to raise money for charity. He supports Camp Quality, Cancer Council, Breast Cancer Network Australia, Cure The Future and FSHD Global Research Foundation, amongst numerous others. As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, in partnership with Sydney TAFE and Australia’s industry leaders, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.

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