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Adjust Servings:
4 brioche buns
1 French shallots
1/2 bunch watercress
lobster tail about 250 grams once shell and head removed
1/2 cup kewpie Japanese mayonnaise
2 teaspoons Lemon Juice
1 teaspoon white wine vinegar
1 teaspoon mustard powder
3 tablespoons Olive Oil
  • Serves 4
  • Medium


  • Mayonnaise


  1. Preheat oven to 180 degrees.
  2. Bring a large stock pot of water to the boil, and reduce to a constant simmer over med heat.
  3. Poach the lobster tail in its shell in the simmering water for 15-20 minutes. The internal temperature should ideally reach 63 degrees.
  4. Remove the lobster from the pot and set aside to cool, then refrigerate until chilled.
  5. De-shell the lobster and slice the meat into 8 circular discs.
  6. Finely chop any small or discoloured pieces of lobster you may have.
  7. Cut the French shallot in half lengthways and finely slice.
  8. Pick the watercress, discarding any bruised or tarnished leaves, then wash and pat dry.
  9. Combine the Kewpie mayonnaise, lemon juice, vinegar and mustard powder in a mixing bowl.
  10. Slowly add the oil while whisking continually. Season to taste.
  11. Cut the brioche bun in half horizontally and lightly butter.
  12. Place the buns on a pan butter side down and toast in a pre-heated oven at 180 degrees for 5 minutes or until golden brown.
  13. Spread 1 teaspoon of the mayonnaise onto each half of the brioche, lid and bottom.
  14. Place a tablespoon of chopped lobster on the bottom half and season to taste.
  15. Then arrange 2 slices of lobster meat on top without overlapping.
  16. Place ½ teaspoon of mayonnaise on each lobster slice and season again to taste.
  17. Add a few slices of the shallot and a few pieces of the watercress on top.
  18. Finally place the brioche lid on the top and serve immediately.

For the best brioche buns, try our homemade brioche recipe.

Andrew McConnell

Born and raised in Melbourne, Andrew McConnell is Executive Chef and co-owner of four Melbourne restaurants. Cutler & Co, opened in 2009, reflects Andrew’s depth of fine dining experience both in Australia and internationally and his passion for exceptional, often unusual, seasonal produce. The restaurant has received Restaurant of the Year awards from both Australian Gourmet Traveller and The Age Good Food Guide. In 2008 Andrew opened Cumulus Inc. an all day eating house and bar in Melbourne’s CBD. Acclaimed for its welcoming atmosphere, stylish interior and understated food, Cumulus Inc. is fast becoming a Melbourne city icon. Cumulus Inc. the cookbook was published in October 2012. Andrew’s next venture was to open Golden Fields in 2011. Located in St Kilda, the restaurant and bar incorporates Andrew’s experience working in Shanghai and Hong Kong with Michelle Garnaut. Golden Fields serves Asian focused small plates and shared dishes in a clever and considered space featuring an open kitchen and full length marble bar. Prior to opening Cutler & Co. Andrew owned restaurant Three, One, Two. Voted 2007 Best New Restaurant in both Australian Gourmet Traveller magazine and The Age Good Food Guide. Andrew was also honoured as Chef of the Year by The Age 2007 Good Food Guide.   Andrew’s first independent venture was diningroom 211. Awarded two hats in The Age Good Food Guide in every year of its operation, it was here that he first drew media and industry attention when he shared the 2002 “Young Chef of the Year” prize with his brother Matthew. In April 2012 Andrew became co-owner of the Builder’s Arms Hotel in Fitzroy, his first foray into pubs. The enterprise is multi-faceted with a bar, bistro, garden and smart dining room called Moon Under Water. The dining room opened in July 2012 to much acclaim, winning the award of hottest Victorian restaurant in The Australian Hot 50 restaurant awards 2012.

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