ROAST LOB­STER WITH HERB BUT­TER

GQ (Australia) - - TASTE & TRAVEL -

IN­GRE­DI­ENTS

1 × 1.2-1.4 kg whole live or cooked lob­ster Herb but­ter: 1 tbs veg­etable oil ¼ brown onion, peeled and finely diced 1 gar­lic clove, peeled and crushed 100g but­ter, soft­ened 1 small hand­ful flat-leaf (Ital­ian) pars­ley leaves 1 small hand­ful dill 1 small hand­ful mixed tar­ragon, sage and oregano leaves Juice of ½ le­mon 1 egg yolk Sea salt and freshly ground black pep­per, to taste

METHOD

Pre­heat an oven to 200°C. To make the herb but­ter, heat veg­etable oil in a small saucepan over low heat. Add onion and gar­lic and cook for a few min­utes un­til soft­ened and sweet. Re­move from heat and set aside to cool. Put the but­ter in a food pro­ces­sor with the onion and gar­lic, herbs, le­mon juice, egg yolk, salt and pep­per. Process un­til just com­bined. Wrap the herb but­ter in bak­ing paper and re­frig­er­ate un­til ready to use. If you have a live lob­ster, kill it hu­manely. Hold the lob­ster down firmly on a chop­ping board, shell up, us­ing a tea towel for grip. Us­ing a large sharp knife, cut the lob­ster in half length­ways, from head to tail, all the way through the shell. Re­move the di­ges­tive tract, re­tain the toma­l­ley (the soft green sub­stance just be­hind the head) and set it aside. Place the halved lob­ster on a bak­ing tray, flesh side up, and top with the toma­l­ley. Spread the herb but­ter over the lob­ster. Place the tray on the bot­tom shelf of the oven and cook for 6-7 min­utes. Re­move the lob­ster from the oven and serve im­me­di­ately.

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