How to make a decadent lobster roll

17 April, 2020 by Hospitality Magazine

Chef/owner Josh Lopez tells us the story behind The Wolfe’s lobster roll. The luxe takeaway option shows off the best Queensland produce, from North QLD-sourced painted cray and Harvey Bay scallops to a sustainable caviar substitute, Avruga, made with herring and brioche bun from Brisbane-based artisanal baker Creative Crusts.

Videography: Jax Oliver Studio

Advertisement