Southern rock lobster with salted butter, wakame, caramelised yoghurt, curry leaves and kombu

Southern rock lobster with salted butter, wakame, caramelised yoghurt, curry leaves and kombu

By
From
Marque
Serves
10
Photographer
Stuart Scott

The southern rock lobster is (in my humble opinion) the best lobster in the sea. The combination of species and pristine cold waters makes it so. The cooking method and accompaniments show due respect to the subtle qualities of this delicious crustacean.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the caramelised yoghurt, combine 300 grams natural yoghurt with 1 tablespoon molasses. Seal in a sous-vide bag and compress with low pressure. Steam in a combi steam oven at 95ºC for 12 hours, or until the yoghurt is caramelised with a little milk fat split from the mass. Pour the contents into a blender and blend on high speed to emulsify. Reserve until required.
  2. To prepare the kombu and wakame, rinse 150 grams shio kombu in cold running water for 10 minutes. Pat dry, then place on dehydrator trays and dry in a food dehydrator at 50°C for 12 hours, or until dried and crisp. Chop very finely with a heavy chef ’s knife and reserve. Wash 10 wakame sheets in cold water then wash with hot water from the tap. Rinse again with cold water. Store in the refrigerator until required.
  3. Place 5 live 600 gram southern rock lobsters in the freezer for 30 minutes. Kill them by piercing the brain with a sharp knife. Briefly blanch in boiling water then refresh in iced water. Use a small sharp knife to cut the membrane between the head and body. Twist to separate the two parts, reserving the head for another use. Twist the middle segment of the tail and pull carefully to remove the intestinal tract. Cut the tail in half with a large, very sharp knife. Reserve until required.
  4. To make the fried curry leaves, heat 200 millilitres vegetable oil to 170ºC. Pick 30 curry leaves and fry until translucent. Drain on paper towels and keep warm.
  5. Roast 3 teaspoons white peppercorns in a small frying pan until they begin to pop. Place in a coarse pepper grinder and season the lobster tails well. Divide 400 grams salted French butter into five slices and place a slice on the flesh of each tail. Wrap each tail in a sheet of wakame. Seal each lobster tail in a separate sous-vide bag and compress with moderate pressure. Cook in a water bath at 52°C for 8 minutes. Unwrap the lobster and discard the wakame.
  6. To serve, place half a lobster tail on each plate and garnish with a good teaspoon of caramelised yoghurt, a sprinkle of kombu and a few curry leaves per person.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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