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Lobster Rolls

with Russian salad

Serves 8

Preparation 15 minutes  

COOKING 30 minutes

Recipes Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


8 hot-dog buns or brioche rolls
80g butter, softened
600g cooked lobster meat, roughly chopped
60g celery, diced
3 tbsp mayonnaise
½ cos lettuce, shredded

Russian salad
250g frozen peas
750g potatoes, peeled whole
250g carrots, peeled and cut in
half lengthways
100g jar roasted red capsicum, drained,
half cut into strips and the other half roughly chopped
3 eggs, hard boiled, shells removed and roughly chopped
1 tbsp capers, drained
6 pitted green olives, roughly chopped
200g mayonnaise
1 tbsp sherry vinegar
3 tbsp extra-virgin olive oil

TO SERVE: lemon wedges.


1For Russian salad, place peas in a bowl and pour over boiling water to defrost them. Drain and place in a large bowl.

2Place potatoes and carrots in a large saucepan, cover with water, add some salt then bring to the boil over high heat. Lower heat and simmer for 15-20 minutes or until potatoes are cooked. Remove carrots after about 10 minutes as they will cook more quickly. Drain potatoes and allow to cool, then dice with carrots into 2cm pieces.  

3Place in bowl with peas, add chopped red capsicum, eggs, capers and olives. Season generously then add mayonnaise, sherry vinegar and olive oil and carefully mix until well combined. Top with capsicum strips. Refrigerate until ready to use.

4To make lobster rolls, cut hot-dog buns down the middle and butter the insides. Grill over medium heat, buttered side down, on a barbecue or cast-iron griddle until toasted.

5Mix lobster meat, celery and mayonnaise in a bowl and season with sea salt and freshly ground black pepper.

6To serve, divide shredded lettuce between buns, then top with lobster mixture. Serve with lemon wedges and salad.

Wine Match

2019 Swings & Roundabouts Chardonnay, Margaret River, A$24

The Indian Ocean provides the Margaret River wine region with both a unique viticultural microclimate and the perfect breeding environment for rock lobsters. A Margaret River sauvignon blanc semillon would be okay but an even better choice for this dense, sweet-fleshed crustacean is chardonnay. The region proffers plenty of good chardonnays but the intense energy of the Swings & Roundabouts – with its fresh nectarine and ripe melon flavours – fits neatly with the lavish flavours of the lobster. The wine’s lime-fresh acidity effortlessly cutting through the mayonnaise-rich Russian salad.