Catch of the day

delicious - - CONTENTS -

It’s not a ‘true’ lob­ster, but the Eastern Rock is worth get­ting your hooks into.

BUY­ING Live: look for ac­tive lob­sters with all legs and feel­ers in­tact. Frozen: seek out those pro­cessed and packed at point of har­vest to en­sure the lob­ster re­tains its culi­nary in­tegrity.

STOR­ING If live, wrap in a damp towel and place in bot­tom of fridge for a max­i­mum of 24 hours. Place in freezer for 45 min­utes be­fore us­ing to put to sleep. Blanch briefly be­fore re­mov­ing raw meat (to help loosen it from the cara­pace) and wrap tightly in freezer film, then plas­tic wrap. Sit on a drain­ing tray over ice in an air­tight con­tainer un­til use. To de­frost, thaw overnight in a sealed con­tainer in the fridge. COOK­ING METH­ODS Bar­be­cue, boil, pot-roast medal­lions, eat as sashimi (ex­cept NSW), in a bisque or broth. AC­COM­PA­NI­MENTS Gar­lic, but­ter, lemon, nec­tarine, vanilla, tar­ragon, chervil, pars­ley.

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