A seafood treat that's much easier to put together than you think. 


  • 1 milk bun 

  • Lobster tail 200g

  • Aioli

  • 1 Granny Smith apple 

  • 1 kohlrabi 

  • 100g white cabbage 

  • 100g red cabbage

  • 1 tbsp seeded mustard

  • 1 purple potato 

  • Pickled cucumber and cauliflower

  • Sugar

  • White vinegar

  • Coriander seeds

  • Star anise

  • Lemon dressing

  • Lemon juice (20 per cent)

  • Olive oil (80 per cent)


  • Lobster:

  • 1.

    Blanch lobster tail in shell for 1 minute then cool in ice water.

  • 2.

    Cut shell with scissors and remove meat.

  • 3.

    Grill lobster tail with olive oil and dress with lemon dressing.

  • Slaw:

  • 1.

    Shred red and white cabbage, lightly mix with lemon dressing.

  • Apple remoulade:

  • 1.

    Thinly slice apple and kohlrabi into matchsticks.

  • 2.

    Mix with seeded mustard and aioli.

  • Pickled vegetables:

  • 1.

    Make a simple pickling liquid with 1 part sugar, 1 part white vinegar, 1 part water.

  • 2.

    Infuse liquid with coriander seeds and star anise.

  • 3.

    Place sliced cucumber and cauliflower florets in liquid and steep in liquid for at least 72hrs.

  • Crisps:

  • 1.

    Finely slice potatoes and fry at 140C until crispy.

  • Plating:

  • 1.

    Smear milk bun with aioli and toast in the oven for 30 seconds.

  • 2.

    Build lobster roll with apple remoulade and slaw.

  • 3.

    Fill with grilled lobster meat.

  • 4.

    Serve with crisps and house-made pickled vegetables.

Nutritional information

Nutritional analysis per serving (1 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe from The Charleston's Head Chef, Ellena Kim.

Glebe restaurant and cocktail bar, The Charleston, combines the beautiful colours and flavours of the South Carolina coastline. The menu is designed by Ellena Kim and features seafood, barbequed meats and vegetarian dishes which incorporate traditional flavours of the south with fresh, local produce sourced from Sydney’s finest suppliers. 

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