Poached lobster with fennel and curry-lime dressing

SERVES 4 // PREP TIME 20 MINS // COOK 10 MINS (PLUS FREEZING, COOLING)

A vibrant curry dressing gives this wonderfully light salad a kick of flavour and bright colour.

2 live Australian eastern or western rock lobsters (600gm-700gm each) 1 telegraph cucumber,

thinly sliced

1 fennel bulb, thinly shaved on a mandoline, fronds reserved to serve

1 cup mint leaves, torn 1 golden shallot, thinly sliced

CURRY DRESSING

½ small garlic clove, crushed 1 tsp mild curry powder

60 ml (1/4 cup) olive oil

Juice of 1-2 limes

(or to taste)

1 Place lobsters in freezer to render them insensible (30 minutes), then split lengthways through the head (see note). Boil lobsters in a saucepan of boiling salted water (about ½ cup of salt to 5 litres water) until bright red and cooked through (8 minutes). Remove and set aside to cool. 2 For curry dressing, heat garlic, curry powder and oil in a small saucepan over medium heat until fragrant (2-3 minutes). Cool, then stir through lime juice and season to taste.

3 Combine remaining ingredients and fennel fronds in a bowl and toss to combine. Crack shells from lobster legs and remove meat. Remove tail meat from shell and thinly slice, then combine with salad. Transfer to a platter, drizzle over dressing and serve.

Note RSPCA Australia's advice for killing crustaceans humanely is to render them insensible by placing them in the freezer (under 4˚C) until the tail or outer mouth parts can be moved without resistance (about 30 minutes); crustaceans must then be killed quickly by cutting through the centreline of the head and thorax.

Lobster All props stylist's own. Pipis Pietra Chalon tile from Surface Gallery (used as surface throughout). All other props stylist's own. PREVIOUS PAGES Crudo Pale blue bread plate from Mud Australia. All other props stylist's own. Fish All props stylist's own.