BUTTER-ROASTED LOBSTER WITH NATIVE GREENS
2.7kg live Southern Rock lobster
(Ferguson Australia) 750g sourdough loaf, halved lengthways
1/4 cup (60ml) extra virgin olive oil 100g karkalla (Australian native edible succulent – order from good grocers, optional) Smoked salt flakes (Olsson’s Sea Salt), baby cress (Newcastle Greens) and lemon wedges, to serve
100g barilla (Outback Pride Fresh
– substitute baby spinach), blanched 1 cup (25g) flat-leaf parsley leaves 4 garlic cloves, crushed 1/3 cup (60g) capers in vinegar (Kolophon Capers), drained 1/3 cup (80ml) extra virgin olive oil 200g unsalted butter (Tasmanian
Butter Co.), chopped, softened
Freeze lobster for 2 hours to put it ‘to sleep’. Place on its back on a non-slip work surface with claws tied to expose the underside. Place a sharp knife beneath the mouth parts and cut through head, then back towards tail, halving the lobster lengthways. Discard the dark intestinal vein, stomach sac and gills. Crack claws slightly with a rolling pin. Transfer lobster, flesh-side up, to a wire rack and chill until needed.
Preheat oven to 220°C. Grease a large baking tray and line with baking paper. Rub bread with oil. Transfer to prepared tray and bake for 20 minutes or until starting to crisp. Remove from oven and set aside on tray. Reduce oven to 200°C.
For the barilla butter, whiz all ingredients except butter in a food processor until finely chopped. Add butter and whiz to combine.
Spoon barilla butter over lobster. Place wire rack with lobster on top of tray with bread. Roast for 22 minutes or until lobster is just cooked through.
Add karkalla to bread and spoon over melted butter mixture to warm karkalla. Sprinkle lobster with smoked salt and baby cress, and serve immediately with karkalla toasts and lemon wedges.