Note: Fresh lobsters are not available in Australia. We call them lobster rolls but these are actually crayfish rolls    

  • 2 Australian saltwater crayfish tails, cooked
  • ½ bunch watercress
  • 2 French eschallots, thinly sliced lengthways 
  • Kewpie mayonnaise
Brioche rolls
  • 1 1/4 cups milk
  • 125 g butter
  • 2 tablespoons sugar
  • 3 cups plain flour
  • 2 teaspoons salt
  • 7 g dry yeast
  • 1 egg yolk
  • Beaten egg, to glaze


Step 1

For the brioche rolls, heat milk, butter and sugar in a saucepan on low until lukewarm and butter has melted, stirring occasionally. Sift flour with salt into a large mixing bowl. Stir in yeast. Make a well in the centre and pour in milk mixture and egg yolk. Stir with a wooden spoon, gradually incorporating flour. Beat dough for 3 minutes, until smooth and elastic. You can use your hand or the dough hook of an electric mixer to make dough. Sprinkle a little flour on top, cover with plastic wrap then a folded tea towel, and leave in a warm place until doubled, about 1 hour.

Step 2

Preheat oven to 230°C. Turn dough out on to a floured board, knead lightly, and take a 2 1/2 tablespoon-sized piece of dough. Mould into an oval ball. Place on lightly greased baking tray. Repeat with remaining dough to form about 20 buns, cover loosely with plastic and leave in a warm place for 15 minutes. Brush with egg and bake for 10–15 minutes, until golden and cooked. Set on a cooling rack while you prepare the crayfish.

Step 3

Slice the crayfish tails acrossways about 1cm thick. Snip watercress spigs about the width of the brioche rolls.

Step 4

Heat a non-stick or cast iron frypan over a medium high heat. Slice 12 brioche buns through the centre and lightly toast on pan in batches, cut side only down. Take one brioche, squirt 1 teaspoon mayonnaise on the inside of one half and spread slightly. Place one piece of lobster on the mayo and top with watercress and onion, the place on top of brioche. Repeat with remaining brioche.

Step 5

To freeze brioche: This quantity makes 20 brioche. Pack leftover cooked brioche in oven or plastic snap-lock bags. It is a simple matter to lift them out of the freezer and pop them straight into a 180C oven for about 10 minutes to reheat.