To prepare the Lobster:

  • Lobster 1.8 kg

For the remoulade:

To finish and serve:

  • Olive oil 30.0 ml
  • Lemon 1.0 pc
  • Flat leaf Parsley 35.0 g


  1. To prepare the Lobster:

    • For live lobsters use a large chefs knife and push the tip firmly and quickly through the centre of the cross on its head, making sure the heel of the blade is towards the tail.
    • Place into Boiling salted water for 4 minutes (for 1/2 kg lobsters).
    • Remove and leave to cool.
    • Once Cool remove the claws, crack them with heel of knife blade to gain access to meat.
    • Pull off the tail, cut through shell and remove meat.
    • Cut meat into even pieces,
    • Keep thejuices and strain through chinois.
  2. For the remoulade:

    • Wash and peel the celeriac.
    • Julienne the celeriac on a mandolin.
    • Mix with HELLMAN's Real Mayonnaise, COLMAN's Dijon Mustard.
    • Season to taste.
  3. To finish and serve:

    • Zest and juice the lemon.
    • Whisk with the lobster juices and olive oil.
    • Fold this through the lobster along with finely sliced parsley.
    • Season to taste.
    • Slice and toast the brioche roll.
    • Add the remoulade and lobster.
    • Serve on suitable dish with a traditional side of freshly cooked potato crisps.
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