BARBEQUE LOBSTER TAILS
Serves 4
Ingredients:
4 raw Western Rock Lobster tails
60grams butter
3 tablespoons lemon juice
1 tablespoon 'Masterfoods' Thai Flavour Base
Directions:
Allow the lobster tails to thaw slightly in the refrigerator.
Use a sharp knife to cut lengthways through the underside of the tail (not the harder, outside shell).
Carefully split the 2 sides apart, by snapping them with your hands.
Combine butter, lemon juice and 'Masterfoods' Thai Flavour Base.
Spread the lobster tails with the butter mixture.
Place tails shell side down on a preheated barbecue plate.
Cook until shell is bright red. Turn the tail over, brushing the underside with butter.
BARBEQUED LOBSTER WITH RICE IN WHITE WINE
Serves 5
Ingredients:
5 live Western Rock lobster (approximately 2½ kg)
1 cup rice
½ bunch continental parsley, finely chopped
1 clove garlic, minced
2 onions, chopped in rings
2 teaspoons breadcrumbs
olive oil
100 mL white wine
100 mL cup water
Directions:
Put live lobster gently in fresh water (cover if in sun to stop splashing). Leave for 10-15 minutes until asleep.
Cut lobster open right down the middle and open out the two sides and clean the gills.
Put rice in a large pot.
Add half the parsley to the rice but reserve the rest for later. Then add the garlic and a quarter of the onions.
Arrange both sides of the lobster in the pot, underbelly up.
Spread the remaining onion rings over the lobster halves.
Sprinkle the breadcrumbs on top of the onion. (Tip – The breadcrumbs pick up the cooking juices.)
Pour oil over the top of the lobster halves, but not over the rice. (Tip – The olive oil will make the topping crispy.)
Pour the wine and water over the rice in the dish to help cook the rice.
Put the lid on the pot and cook over a barbeque or in a conventional oven preheated to 220-250°C.
Cooking time: for less than 1 kg, cook for 12 minutes; for 1 ½ kg, cook for 14-15 minutes; for 3 kg, cook for 25 minutes.
GRILLED LOBSTER TAILS
Serves 2
Ingredients:
2 whole Western Rock lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
salt to taste
ground white pepper, to taste
1 lemon, wedged
Directions:
Preheat the griller.
Place lobster tails on a medium baking sheet.
With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise.
Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
Grill lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and lobster meat is opaque.
Garnish with lemon wedges to serve.
GRILLED LOBSTER WITH CREAM SAUCE
Ingredients:
750g (1 1/2lbs) cooked lobster
3 tablespoons (60g) melted butter
salt and pepper
juice of 1 lemon
1 lemon
chopped parsley
Sauce
3 shallots, chopped
1/2 cup (125ml) white wine
2 egg yolks
1/4 cup (65ml) cream
1 tablespoons (20g) butter
salt and pepper
1 tablespoon (20ml) brandy
Directions:
Split lobster in half lengthways and place on a grill rack flesh side up and brush liberally with butter.
Grill 10cm (4") from heat for 5 - 6 minutes to warm through, baste with more butter and grill a further 4 - 5 minutes.
Meanwhile for sauce: combine shallots and wine in a pan and boil to reduce to 1/4 cup (65ml), strain liquid and set aside.
Beat egg yolks and cream together in a bowl until smooth.
Melt butter in a pan and stir in egg and cream mixture, salt, pepper, brandy and strained liquid.
Heat, stirring briskly until thick and smooth.
Serve lobster garnished with cut lemon and parsley and cream sauce on the side.
LINGUINE WITH LOBSTER AND PEPPERCORNS
Serves 4
Ingredients
2 large (about 800g) uncooked Western Rock lobster tails, shelled
2 medium leeks
2 medium limes
250g linguine pasta
150g butter
80ml (1/3 cup) lime juice
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
¼ cup shredded fresh basil
1 tablespoon drained green peppercorns
2 tablespoons olive oil
Directions:
Cut lobster meat into 2cm pieces. Cut leeks into thin 10 cm strips.
Using a vegetable peeler, peel rind thinly from limes, cut rind into thin strips.
Add pasta to large pan of boiling water, boil, uncovered, until tender; drain.
Heat butter in pan, add leeks and rind, cook, stirring, until leeks are soft.
Add lobster, cook, stirring, until lobster is tender.
Combine pasta and lobster mixture with remaining ingredients in bowl. Serve warm or cold.
Recipe best made just before serving.
LOBSTER BISQUE
Serves 4
Ingredients:
1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper
Directions:
In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
In a medium size pot over medium heat melt the butter.
Slowly whisk in flour. Whisk until a creamy mixture is created.
Gradually pour in stock, whisking constantly.
Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper.
Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
LOBSTER COCKTAIL
For each cocktail, allow:
1/4 cup Western Rock lobster meat, cut in pieces
2 tablespoons tomato tomato sauce
2 tablespoons sherry
1 tablespoon lemon juice
4 drops Worcestershire sauce
salt to taste
chives, chopped
Directions
Mix well and chill. Serve in cocktail glasses, sprinkled with chopped chives.
LOBSTER DIP
Ingredients
1 200gram can lobster meat, drained and flaked
1 tablespoon minced onion
1 tablespoon lemon juice
1 225gram package cream cheese, softened
4 tablespoons butter, softened
1 tablespoon prepared horseradish
Directions
In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish.
Continue mixing until smooth. Cover and chill in the refrigerator until serving.
LOBSTER SALAD
Ingredients
Approximately 2.2Kg cooked Western Rock lobster meat, shredded
3 yellow bell peppers, seeded and diced
8 stalks celery, diced
1 large white onion, diced
2 cups mayonnaise
2 tablespoons ground black pepper
Directions
In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined.
Chill before serving.
LOBSTER THERMIDOR
Serves 4
Ingredients
4 whole Western Rock Lobster Tails
1 1/2 tbsp Plain Flour (Sifted)
2 teaspoons 'Masterfoods' German Mustard
2 tablespoons Grated Parmesan Cheese
15gram Extra Butter
15gram Melted Butter
250 ml Milk
1 teaspoon 'Masterfoods' Wholegrain Mustard
65gram Stale Bread Crumbs
1/2 teaspoon Lemon Rind
1 tablespoon 'Masterfoods' Chives (Chopped)
Directions:
Remove flesh from tails, and chop flesh into bite-sized pieces.
Add lobster shells to large saucepan of boiling water and cook for 1 minute, or until shells change colour.
Drain shells, rinse under cold water and dry.
Melt butter in saucepan, stir in flour, stir over moderate heat for 1 minute.
Remove from heat and gradually add milk, stirring constantly. Cook until mixture boils and thickens.
Stir in mustard and lobster flesh, cook over medium heat for about 2 minutes, or until lobster is cooked.
Remove from heat, and stir in cream. Spoon mixture into lobster shells, and sprinkle with topping.
Grill until lightly browned.
CRUNCHY TOPPING: Combine parmesan cheese, breadcrumbs, chopped chives, lemon rind and butter in a small bowl.
ROCK LOBSTER & SMOKED OCEAN TROUT SALAD
Ingredients:
1 cooked rock lobster
400g. smoked ocean trout
1 continental cucumber
1 green zucchini
1 yellow zucchini
1 carrot
100g. tatsoi leaves
2 limes, juiced
1tbsp. palm sugar
½ cup olive oil
salt & pepper
Directions:
Remove the meat from the tail of the rock lobster, slice finely and set aside (demonstration in class will show you how this is done).
Cut the smoked ocean trout into thin strips and also set aside.
Slice the cucumber in half, length ways and scoop out and discard the seeds.
Slice on a mandolin or "V-slicer", to make strips resembling fettuccine.
Peel the carrot and slice in the same manner as the cucumber.
Keeping the zucchini whole, also slice them length ways into long thin strips.
Mix the lobster, ocean trout, vegetables and tatsoi leaves together.
For the dressing, heat the lime juice and dissolve the palm sugar.
Pour into a bowl and whisk in the olive oil until the mixture is thick and the oil has emulsified with the lime juice.
Season with salt and pepper and mix this through the salad ingredients.
Arrange the salad in an attractive platter and serve.
SEASONED LOBSTER IN PASTRY
Serves 4
Cooking time: 20 minutes
Oven: 200C 400F
Ingredients:
750g (1 1/2 lbs) cooked lobster
1/2 cup soft breadcrumbs
1 small onion, finely chopped
2 teaspoons chopped parsley
salt and pepper
1 teaspoon mixed herbs
1/4 cp (65ml) white wine
2 tablespoons mayonnaise
375g packet frozen puff pastry, thawed
1 egg yolk, beaten
lettuce leaves
hot tartar sauce
Directions:
Split lobster in half and remove flesh from the body and claws and cut into bite size pieces.
Combine breadcrumbs, onion, parsley, salt pepper, mixed herbs and wine in a bowl and mix to make seasoning.
Divide pastry into 4 equal portions and roll out.
On each portion place 1/4 of the seasoning and 1/4 of the lobster and spoon over 1/4 of the mayonnaise.
Wrap the pastry around the filling and tuck in the ends and seal; place on a greased baking tray and brush with egg.
Cook in a hot oven for 20 minutes until golden brown.
Serve hot or cold with lettuce leaves and hot or cold tartar sauce.
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