Lobster roll

Lobster roll

4 rolls
Earl Carter

This is the only recipe at Supernormal that travelled with us from Golden Fields. It’s one of the most popular dishes we make and we’ve kept making it because I suspect there might be a riot if we tried to take it off the menu. There’s something about the way the kewpie mayonnaise and the bun get together that just seems to hit a particular bliss spot. Local lobster, freshly cooked is really the only way to go here. If you don’t want to cook the lobster yourself, you can get it from your fishmonger — just check ahead so that you can be sure it has been freshly cooked.


Quantity Ingredient
1 lobster tail in its shell
1 red asian shallot
1/2 bunch watercress
125g kewpie mayonnaise
2 teaspoons lemon juice
1 teaspoon white wine vinegar
1 teaspoon mustard powder
60ml olive oil
4 brioche buns
40g butter, softened


  1. Bring a large saucepan of water to the boil over high heat, then reduce the heat to medium until the water is at a constant simmer.
  2. Poach the lobster tail in its shell in the simmering water for about 8–10 minutes. Remove the lobster from the pan and set aside to cool. Place in the refrigerator until chilled.
  3. Shell the lobster and slice the meat into 8 discs. Finely chop any small or discoloured pieces of lobster you may have.
  4. Cut the shallot in half lengthways and thinly slice each half.
  5. Pick the watercress, discarding any bruised or tarnished leaves, then wash and pat dry.
  6. Combine the kewpie mayonnaise, lemon juice, vinegar and mustard powder in a mixing bowl. Slowly add the oil while whisking continuously. Season to taste.
  7. Preheat the oven to 180°C.
  8. Cut the brioche buns in half horizontally and lightly butter them. Put the buns on a tray, butter side down, and toast them in the oven for 5 minutes or until golden brown.
  9. Spread 1 teaspoon of the mayonnaise onto each half of the brioche. Place a tablespoon of chopped lobster on the bottom halves and season to taste. Arrange 2 discs of lobster meat on top without overlapping. Place ½ teaspoon mayonnaise on each lobster slice and season again to taste. Add a few slices of shallot and a few leaves of watercress, place the brioche lid on the top and serve immediately.
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