TIME TO SHELL OUT

GRILL LOB­STER ON THE BAR­BE­CUE FOR AN UN­ABASHED TREAT WITH­OUT THE FUSS

Central Telegraph - - TASTE - WORDS: ALAS­TAIR MCLEOD PHOTO AND STYLING: MI­RANDA PORTER CERAM­ICS: TWO WARM HANDS

With sum­mer­time upon us, the livin’ (and the cook­ing) should be easy. This sim­ple bar­be­cue dish is an unashamed treat, but it’s sim­i­larly suc­cess­ful with prawns, bugs or white fish. The first time I ex­pe­ri­enced rock lob­ster was when I worked at Baguette Restau­rant in As­cot. We of­fered a pro­mo­tion ev­ery sum­mer to tempt peo­ple to dine out dur­ing the tra­di­tion­ally qui­eter months of Jan­uary and Fe­bru­ary. It was a huge suc­cess. The del­i­cate, firm white flesh has a mild sweet, sea-spray flavour that re­quires lit­tle ac­com­pa­ni­ment. Some­thing sharp to cut the rich­ness, some­thing salty to el­e­vate and some­thing vi­nous to ac­com­pany.

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