CHILLED NATIVE LOBSTER & SALAD
SERVES 4 • Fennel, onions, carrots, leeks, celery, 1kg each • Parsley stalks • Thyme, 5g • Bay leaves, 2 • Peppercorns, 10g • Fennel seeds, 10g • A star anise • White wine vinegar • Native lobsters, 4 (500g each) METHOD First, the bouillon: chop the veg and simmer in 5L of water for 15 minutes with the herbs and a dash of vinegar. Cook the lobsters in the boiling liquid for eight minutes, then pop in iced water for an hour. Remove the claws and cut in half lengthways. Discard the meat from the head, and stuff the claw meat – also rich in testosteroneboosting zinc – into the empty shell. Serve with dressed leaves and mayo.