New York Lobster Roll
New York Lobster Roll



  • 1 tsp pickling spices
  • 1⁄2 tsp coriander seeds
  • 1⁄2 tsp peppercorns
  • 250ml rice vinegar
  • 2 tsp sugar
  • 2 sticks of celery, thinly sliced
  • 1 cooked lobster, shelled and cut into chunks
  • 1 sprig of tarragon, finely chopped
  • 3 tbsp mayo
  • Lemon juice
  • 2 brioche rolls
  • Butter
  • Celery leaves (to garnish)
  • Get yourself a muslin bag, and add the pickling spices, coriander seeds, and peppercorns. In a small saucepan, heat up the vinegar, sugar, and the bag of spices. Add the celery, bring it up to a simmer, then remove it from the heat. Allow to cool.
  • Meanwhile, mix the lobster chunks, the tarragon, mayo, and lemon juice in a bowl. Drain the celery, add to the bowl, and season well with salt and pepper. Butter the rolls, stuff with the lobster mayo, dress with celery leaves, and serve.
30 mins
2 serving
This recipe pairs perfectly with the Harvest Moon Rosé 2018 from Central Victoria, Australia.

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