Chef's Recipes

Mini lobster rolls

Australian Gourmet Traveller recipe for mini lobster rolls from Coogee Pavilion.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
Mini lobster rolls
"There's nothing like Coogee Pavilion's lobster rolls for a lazy lunch. Can you print the recipe?"
Kate Murray, Bondi, NSW
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  • 1 cooked large lobster tail (about 225gm)
  • 100 gm mayonnaise
  • 2 spring onions, thinly sliced
  • 1 celery stalk, finely diced
  • 2 tbsp finely chopped chives
  • To taste: lemon juice
  • 4 small bread rolls (see note)
  • 2 tbsp melted clarified butter
  • 1 tsp Espelette pepper (see note)
  • To serve: salted potato crisps, lemon wedges and Tabasco


  • 1
    Remove lobster from shell and dice into 1cm pieces. Combine with mayonnaise, spring onion, celery and half the chives in a bowl and season to taste. Adjust acidity with lemon juice as needed.
  • 2
    Trim sides of each bun, to create flat surfaces and toast each side in a frying pan with clarified butter until golden (1-2 minutes). Cut halfway down from top of each bun and stuff with lobster mix. Sprinkle with Espelette pepper, chives and stuff a few crisps in each one for crunch. Serve with wedges of lemon and Tabasco.


Note Coogee Pavilion uses mini bread rolls from Bread Top bakery; substitute any soft dinner rolls. Espelette pepper, a Basque dried, flaked chilli, is available from Herbie's. Substitute with a mixture of cracked black pepper and cayenne.