Mr Claws pinces a new home in time for Christmas
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Gastrology bloggers dined courtesy of Mr Claws.
After being so well received at Taste of Melbourne, the trio behind Huxtable and Huxtaburger have finalised a short-term home for their newest delectable morsel, a lobster roll by the name of Mr Claws.
The team behind Huxtaburger and Huxtable, Daniel Wilson, Dante Ruaine and Jeff Wong have noticed the popularity of similar buns in parts of London and wanted to welcome one into their fold, a way of making a luxury product accessible to everyone.
The tantalizing Mr Claws is filled with generous pieces of lobster meat from a sustainable North American fishery, coated in a choice of three sauces: miso and wasabi, Sriracha spiced mayonnaise or buttermilk ranch, served up in a soft roll. Each roll costs $18 with potato sticks and pickles.
Miso and wasabi lobster roll
We loved both the rolls we tried. Sandwiched between buttery brioche buns are substantial portions of tender lobster meat, complete with indulgent sauces. These rolls wantonly disregard the current trend towards healthy eating and, as a result, are abundantly flavoursome – the slightly sweet flavour of the brioche is enhanced by the butter and the intense lobster flesh is accentuated by the liberal helpings of the sauces.
Sriracha spiced mayonnaise lobster roll
We particularly loved the Sriracha spiced mayonnaise which added a mild chilli kick without overpowering the subtle sweetness of the lobster. As a new addition to the Huxtable and Huxtaburger family, these lobster rolls are a triumph.
Snapping up its place next door to Huxtaburger at 104 Smith Street, the popup will also offer a range of drinks, such as beer, Pimms, and Gordons Elderflower Spritz. Some more permanent sites will be considered for 2015.
There will be some seating available for peckish patrons. Updates on the duration of the pop up can be found on the Mr Claws Facebook page https://www.facebook.com/MrClawsMelbourne.
Location: 104 Smith Street, Collingwood
Phone: 03 9417 6320
Cuisine: Seafood
