Place the marrons in a bag in the freezer for 30 minutes. Place a large saucepan of salted water on to boil. Blanch the celery for 1 minute, drain, and refresh in cold water, drain again well. Using a sharp knife, pierce into their brains to kill instantly, before dropping them into the simmering water. Simmer gently for 4-5 minutes for marron (10-12 mins for lobster), or until just cooked.
Remove from the water using a slotted spoon and cool off the marrons or lobster. Cut the shell ribs on the belly side, break open the shell and remove the cooked flesh. Remove the intestinal tract and slice into rounds.
Mix the mayonnaise and sour cream, then add salt, pepper and lemon juice to taste. Place the marron and celery on the rolls and drizzle with dressing.


  • 5 live marrons (total weight 1 kg), or 1 (1 kg) live lobster
  • 1 stick celery, sliced finely
  • 1 ½ tbsp mayonnaise
  • 1 ½ tbsp sour cream
  • lemon juice, to taste
  • 2 bread rolls, fresh or toasted