GQ (Australia) - - TASTE & TRAVEL -


The con­cept is sim­ple enough: take one of the most lux­u­ri­ous in­gre­di­ents na­ture has to of­fer and serve it in a straight­for­ward, fuss-free man­ner. Yep, while lob­ster rolls have en­joyed lim­ited suc­cess here in the past, tongues are now wag­ging. Cham­pagne taste on a beer bud­get. “We wanted to stay as true to the orig­i­nal as pos­si­ble, and even use lob­sters Point – the latest all-seafood af­fair from Love, Tilly Devine alumni Swieboda and Nate Hatewell. “Aus­tralian lob­sters don’t have claws, and claw meat is vi­tal to cre­ate a more suc­cu­lent and flavour­ful re­sult,” says Swieboda. This new ven­ture boasts an ex­ten­sive Aus­tralian seafood menu – but the au­then­tic lob­ster roll recipe re­ally gets heads turn­ing. The ‘no added non­sense’ spin on the New Eng­land del­i­cacy – ei­ther Con­necti­cut (warmed in hot but­ter) or Maine style (mayo and cel­ery) – is over­flow­ing in lob­ster flesh and is one of life’s true, sim­ple plea­sures. “The sweet­ness of the flesh, it’s just so rich and in­dul­gent. There is noth­ing Or­der: Lob­ster Roll Maine Style – lob­ster, mayo and cel­ery 5/29-31 Or­well St, Potts Point, Syd­ney NSW; water­mans lob­sterco.com Or­der: The Pinchy Roll – lob­ster, kew­pie mayo, cumin, pa­prika Point Or­mond Rd, El­wood, Mel­bourne VIC; pinchys.com.au Or­der: The Lob­ster Roll – lob­ster, le­mon and crème fraîche Sta­tion Rd, Ade­laide SA; sean­skitchen.com.au Or­der: Red Hook Lob­ster Roll – trop­i­cal lob­ster tail, cel­ery, red onion, mayo and chives Shop 3, 88 Creek St, Bris­bane QLD; red-hook.com.au

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