Skip to content

Rock Lobster Montaditos with Saffron Aioli

Serves 4 Cook Time 30 mins Prep Time 20 mins



Break down cooked lobster and remove digestive track. Cut meat into small (1-2 cm) chunks.


Add Saffron to a tablespoon of boiling water. Set aside for 5 -10 minutes.

Put the egg yolks, mustard and lemon juice in a jug or a tall container with a pinch of salt. Blitz with a stick blender (or in a food processor) until smooth.

Slowly add grapeseed oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise.

Season with black pepper.

Stir in the saffron water to loosen the aioli and turn it a golden hue.

Assemble Montatidos

Place lobster meat in a bowl with zest of lemon, a tablespoon of Saffron aioli and then season to taste.

Toast slices of bread and cut them into 3cm sticks. Brush with olive oil.

Load lobster meat onto the bread, then sprinkle with chives and serve.


1 medium, cooked rock lobster

1 pinch saffron

1 lemon, juiced and zested

2 egg yolks

1 tablespoon dijon mustard

grapeseed oil

1 bunch chives

Crusty sourdough bread

Where to buy

The Fish Man

Constitution Dock Fresh Fish

Mures Tasmania

Wilson’s Seafoods Factory Outlet

Tasmanian Gourmet Seafoods

Mures Fishing – outlet

Ashmores Southern Fish Markets

Kyeema Seafoods

The Horny Cray

Lobster Shack Tasmania

Stanley Seafood Sales

Peter and Una Seafoods

Recipe Author

Sabina Newton

Private chef and contestant on season 13 of MasterChef Australia.

Montaditos are small sandwiches and one of the most popular tapas in Spain.

Read More ➔ More People ➔


Powered by Juicer