octopus

Fill 2 large heavy-based saucepans three-quarters full with water.
Bring 1 pan to the boil and the other to a gentle simmer.
Season both generously with fine salt.
Hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds.
Lift out and repeat 2 more times.
This helps the tentacles curl and cook evenly.
Transfer the octopus to the second pan.
Poach at around 65°C for 1 1/2 hours, or until tender.
Check doneness at the thickest part of the tentacle near the head with a cake tester or fine probe.
It should go in easily, while the skin remains intact.
Remove and cool completely on a resting rack.

lobster

Bring a large pan of water to the boil and season with fine salt.
Place the lobster in the freezer for 10 minutes to induce a dormant state.
Using a heavy sharp knife, split the lobster through the carapace between the eyes.
Remove the claws and boil them for 2 minutes.
Add the body and cook for a further 5 to 7 minutes, depending on size.
Remove and submerge immediately in iced water.
Once completely cool, remove the tail meat from the shell and crack the claws to release the meat.

sweet lemon pickle

Whisk together the lemon juice, caster sugar, water and white wine vinegar.
Submerge the diced vegetables in the pickle liquid.
This can be done the day before for a stronger flavour.

mayonnaise

Add the egg yolk, salt and white wine vinegar to the base of a blender.
Slowly incorporate the neutral oil until a thick emulsion forms.

octopus salad

Chop the cooled octopus to a similar size as the pickled vegetables.
Add to a mixing bowl.
Strain the pickled vegetables from the liquid and add them to the bowl.
Add the herbs, lemon juice, lemon zest and mayonnaise.
Mix well.
Season with Maldon salt if needed.

serve

V-cut the brioche rolls.
Fill evenly with the octopus salad.
Top with the chopped lobster meat.
Finish with extra herbs or reserved celery leaves if liked.