Skip to main content

Beer Battered Bay Lobster Rolls

Serves 4 | Prep time: 15 Minutes | Cook Time: 15 Minutes


4 Medium or Large Bay Lobster tails
4 Brioche buns (Long)

¼ White cabbage – finely shredded
¼ Bunch parsley
2tbs Toasted sesame seeds
2 Spring onions – finely sliced
Kewpie Mayonnaise

2 dill pickles – finely diced
1 lime
Black pepper

¾ Cup plain flour
¼ Cup Corn flour
1tsp Baking powder
1 Cup Cold beer – More if required


1. Combine the finely sliced cabbage, spring onions, toasted sesame seeds, parsley and 2tbsp of kewpie mayonnaise – mix well and refrigerate.

Pickle Mayonnaise
1. Finely dice 2 dill pickles, combine with 1/2 cup kewpie mayonnaise and the juice of ½ a lime. Add Freshly cracked black pepper and stir to combine.

Beer Battered Bug tails

  1.  Combine the dry ingredients then whisk in the beer. Continue to whisk gently until the consistency of the mixture is thick but still fluid – avoid over whisking.
  2.  Heat oil to 180c. Drench the bug tails in the batter mixture – Using a fork,  quickly transfer the battered tail into the oil. If you hold the battered tail a few seconds in the oil before letting it rest at the bottom, this will avoid the batter sticking to the pot or deep fryer elements. (Seal the batter)
  3.  Fry for 4-6 minutes or until the batter is a light golden colour. Remove from the oil and transfer to a paper towel. Salt and rest for a few minutes.
  4.  Slice the brioche bun and toast lightly.
  5.  Construct the bun – Slaw, bug, pickle mayonnaise.
    Serve with a cheek of lime and seasoned shoestring fries. Cold beer is highly encouraged.