Serves 8

Prep time 20 mins


8 brioche buns
3 cups lobster meat
200g light mayo
1 lime juice
1 tbsp. chopped fresh chives
½ tsp. chopped fresh tarragon
1 ½ celery stalk, finely chopped
3 tbsp. sriracha mayo
½ ice berg lettuce shredded
3 soft boiled egg
2 tbsp. caviar


Mix the mayonnaise, sriracha mayo, lime juice, chives, tarragon and celery. Season with white pepper and a little salt, then gently fold through the lobster meat and keep chilled.

Just before serving, cut a slit in the top of the buns. Brush buns with butter and gently warm in a low oven (160c fan gas 3). Shred & pile the lettuce inside each one and top with the lobster meat, egg and caviar. Serve buns with potato chips.