Mini lobster rolls


  • Serves 4 people

"There's nothing like Coogee Pavilion's lobster rolls for a lazy lunch. Can you print the recipe?"
Kate Murray, Bondi, NSW

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 1 cooked large lobster tail (about 225gm)
  • 100 gm mayonnaise
  • 2 spring onions, thinly sliced
  • 1 celery stalk, finely diced
  • 2 tbsp finely chopped chives
  • To taste: lemon juice
  • 4 small bread rolls (see note)
  • 2 tbsp melted clarified butter
  • 1 tsp Espelette pepper (see note)
  • To serve: salted potato crisps, lemon wedges and Tabasco
01   Remove lobster from shell and dice into 1cm pieces. Combine with mayonnaise, spring onion, celery and half the chives in a bowl and season to taste. Adjust acidity with lemon juice as needed.
02   Trim sides of each bun, to create flat surfaces and toast each side in a frying pan with clarified butter until golden (1-2 minutes). Cut halfway down from top of each bun and stuff with lobster mix. Sprinkle with Espelette pepper, chives and stuff a few crisps in each one for crunch. Serve with wedges of lemon and Tabasco.

Note Coogee Pavilion uses mini bread rolls from Bread Top bakery; substitute any soft dinner rolls. Espelette pepper, a Basque dried, flaked chilli, is available from Herbie's. Substitute with a mixture of cracked black pepper and cayenne.

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