Grill L ombok L obster

INGREDIENTS

Confit Lobster

• 400g fresh lobster

• 53g butter

Burnt Butter Yoghurt

• 200g Greek yoghurt

• 60g butter

• 10g fresh lemon juice

• 8g anchovy

• 10g ras el hanout

• 3g sea salt

• 10 garlic, chopped

• 60g onion, diced

METHOD

1. Heat butter, gently sauté anchovy, add onions and garlic, then add ras el hanout and sea salt and cook for 5 minutes.

2. Take off heat and allow to cool, blend with Greek yoghurt.

Harissa

• 900g red capsicum

• 20g garlic, sliced

• 400ml olive oil

• 1tsp palm sugar

• 1tsp fish sauce

• 10g coriander seed

• 10g fennel seed

• 10g cumin seed

• 3g mild chilli powder

• 2 lemons, juiced

METHOD

1. Blacken red capsicum over a stove, peel the skin off

2. Sauté sliced garlic and capsicum with half the olive oil, add palm sugar and caramelise.

3. Add the rest of the ingredients.

Dukkah

• 200g white sesame seed

• 120g coriander seed

• 1kg almonds

• 100g sea salt

• 30g black peppercorn

• 180g cumin seed

METHOD

1. Finely chop the almonds and add them to the rest of the ingredients in a food processor.

2. Process the mixture until it resembles coarse sand.