• (Alan Benson)

Chef Geert Elzinga recounts a trip to the fish markets for Australian lobster. Back in his kitchen, he prepares decadent seafood rolls with mayonnaise, sour cream and a stick of celery.






Skill level

Average: 4.1 (10 votes)


  • 5 live marrons (total weight 1 kg), or 1 (1 kg) live lobster
  • 1 stick celery, sliced finely 
  • 1 ½ tbsp mayonnaise 
  • 1 ½ tbsp sour cream
  • lemon juice, to taste
  • 2 bread rolls, fresh or toasted

Cook's notes

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.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

This could also serve 4 as an entree without bread.

Place the marrons in a bag in the freezer for 30 minutes. Place a large saucepan of salted water on to boil. Blanch the celery for 1 minute, drain, and refresh in cold water, drain again well. Using a sharp knife, pierce into their brains to kill instantly, before dropping them into the simmering water. Simmer gently for 4-5 minutes for marron (10-12 mins for lobster), or until just cooked. 

Remove from the water using a slotted spoon and cool off the marrons or lobster. Cut the shell ribs on the belly side, break open the shell and remove the cooked flesh. Remove the intestinal tract and slice into rounds.

Mix the mayonnaise and sour cream, then add salt, pepper and lemon juice to taste. Place the marron and celery on the rolls and drizzle with dressing.


Photography by Alan Benson