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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.

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