Rock lobster roll, cucumber and Marie Rose sauce

Method

(This recipe was created by Matt Moran for Shore Leave Festival. Serves 6)

If the lobster is live, put it in the freezer for 1 hour to put it to sleep.

Put a large saucepan of salted water on high heat and bring to the boil. Bring a large saucepan of salted water to boil over high heat. Move the lobster straight from the freezer to the boiling water and cook for 20-22 mins. Once cooked, remove and place straight into iced water.

While the lobster is cooling, put all ingredients for the pickling liquid into a small saucepan and bring to a simmer. Place the sliced cucumber into a small mixing bowl and pour the pickling liquid over the cucumber until just covered. Allow to cool.

To make the sauce, place all ingredients into a bowl and mix until combined. Season to taste.

Once the lobster is chilled, remove the head and discard. Using a sharp knife, slice through the back of the tail lengthwise down the middle to split the tail into two pieces. Remove the meat from the tail and place the two tail shells aside. Remove the intestinal vein and discard.

Cut the tail meat into 2-3cm even pieces and place into the bowl. Add the chopped chives and enough sauce to coat the lobster.

Cut the hotdog buns in half and place on a pre-heated grill or warm through an oven until just brown. Butter both sides of the buns.

To assemble, place a piece of cos lettuce into each bun, followed by a few slices of pickled cucumbers. Spoon in the lobster mix and finish with a sprinkle of smoked paprika.