Enjoy this tasty recipe from the menu of Devon Cafe in Surry Hills in Sydney's inner city. 


  • 4 brioche bread rolls/any soft and sweet style roll (40-45g each in weight)

  • Live Australian crayfish (around 700g) or lobster tail meat - 200-250g*

  • 2-3 baby French radishes

  • 1/2 bunch chives, finely sliced

  • 4 TBSP Japanese mayo

  • 1 eschalot, finely minced

  • Juice of 1 lime

  • 1 micro tatsoi (baby radish sprouts)


  • 1.

    Bring a pot of water to a boil, season generously with salt. It should taste like the sea. 

  • 2.

    Kill lobster by piercing a kitchen knife through the brain. The lobster may continue to move but it is just the response of the nervous system.

  • 3.

    Cook lobster according to weight in the pot of boiling water with a lid. The general rule for cooking whole lobster in boiling water is 8 minutes per 500g. 

  • 4.

    Remove the lobster from the pot and chill in an ice bath to stop the cooking process. Remove the meat from the shell by cutting through the belly with a pair of scissors. Slice the lobster into thin slices and divide into 4 equal portions.

  • 5.

    Shave radish finely with a mandolin, then slice with a knife to make fine radish matchsticks. 

  • 6.

    Mix the Japanese mayo with the minced eschalot and lime juice.

  • 7.

    Season lobster meat with salt and pepper.

  • 8.

    Cut micro tatsoi with a pair of scissors. You only want the leaves and a bit of stem.

  • 9.

    Gently warm the brioche buns in an oven until they are slightly fluffy.

  • 10.

    Cut each roll in half lengthwise. Spread both sides with the Japanese mayonnaise mix.?Place lobster meat on the bottom of the roll. Garnish with chopped chives, sliced radish and micro tatsoi leaves.


*Alternatively, cooked lobster can also be bought at the fish markets.
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