One of my favourite things about this wonderful city of Melbourne is the food and restaurants. The amazing array of world cuisines, the experimental dishes, the fusion, the flavour-packed street food to the ever-present queues at the eateries of Flinders Lane - I love it! So when we were locked down, naturally eating out was one of the things I missed the most. Then I was browsing the AGFG one day and spotted - Andrew McConnell's lobster rolls! This dish is one of my absolute favourites at Supernormal, it's the reason we keep going back there (and will continue to do so once life resumes!) It was fantastic to be able to have a go at creating this amazing restaurant-quality dish at home, and I have to say we were very happy with the results! I did make one or two small changes for the home kitchen and to keep it simple for lunch, so I recommend seeking out the original if you want to have a go at the true experience. Or head to Supernormal and try them there!
Serves 2
Prep: 10 minutes
Cook: 10 minutes
Ingredients
2 lobster tails, in the shell
1/2 red shallot, very finely slices
4 sprigs of watercress
50g Kewpie mayo
2 brioche buns
10g butter
Method
Bring a large pot of salted water to the boil. Place the lobster tails in the water and poach for around 8 minutes. I found my tails were quite small so they were done after 8, but if you have found larger tails you might want to give them 10.
Remove the lobster tails from the water and immediately submerge into a large bowl of iced water. Cool completely.
Using a strong pair of kitchen scissors, slice down the back of the lobster shell. Break it apart with your hands to expose the flesh, and gently prise it from the shell (if it's properly cooked, it should come out quite easily.)
Slice the thicker part of the lobster into discs, and chop the tail end into smaller pieces.
Slice your broiche buns in half and place under a hot grill for a couple of minutes. Remove and butter them while they're still warm.
Add the Kewpie mayo onto your buns, followed by the lobster, the red shallot and the watercress. Enjoy!
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