4 brioche buns
1 French shallots
1/2 bunch watercress
lobster tailabout 250 grams once shell and head removed
1/2 cup kewpie Japanese mayonnaise
2 teaspoons Lemon Juice
1 teaspoon white wine vinegar
1 teaspoon mustard powder
3 tablespoons Olive Oil
- Preheat oven to 180 degrees.
- Bring a large stock pot of water to the boil, and reduce to a constant simmer over med heat.
- Poach the lobster tail in its shell in the simmering water for 15-20 minutes. The internal temperature should ideally reach 63 degrees.
- Remove the lobster from the pot and set aside to cool, then refrigerate until chilled.
- De-shell the lobster and slice the meat into 8 circular discs.
- Finely chop any small or discoloured pieces of lobster you may have.
- Cut the French shallot in half lengthways and finely slice.
- Pick the watercress, discarding any bruised or tarnished leaves, then wash and pat dry.
- Combine the Kewpie mayonnaise, lemon juice, vinegar and mustard powder in a mixing bowl.
- Slowly add the oil while whisking continually. Season to taste.
- Cut the brioche bun in half horizontally and lightly butter.
- Place the buns on a pan butter side down and toast in a pre-heated oven at 180 degrees for 5 minutes or until golden brown.
- Spread 1 teaspoon of the mayonnaise onto each half of the brioche, lid and bottom.
- Place a tablespoon of chopped lobster on the bottom half and season to taste.
- Then arrange 2 slices of lobster meat on top without overlapping.
- Place ½ teaspoon of mayonnaise on each lobster slice and season again to taste.
- Add a few slices of the shallot and a few pieces of the watercress on top.
- Finally place the brioche lid on the top and serve immediately.