The sweetness of the lobster and the brioche balances perfectly against the tang of the lemon mayonnaise. If you are feeling time-poor, order brioche rolls from your local baker.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place a large boiler of water over a high heat and add the salt, bring to the boil.
Add the lobster tails and reduce to a simmer. Cook the lobsters for 1 minute per 30 grams – e.g. 300 g tails should be simmered for 10 minutes. Remove from the water and allow to cool.
Once cold, use scissors and snip down the underside of the lobster tail, crack open the tail and remove the meat, cut into medallions and chill until ready to serve.
Warm the baby brioche buns and cut almost all the way through. Top with medallions of lobster, lemon mayonnaise and chervil sprigs.
Serve with wedges of lemon to squeeze over.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.