serves
6
prep
20 minutes
cook
40 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 1 onion (220 g), peeled and cut into quarters (190 g net)
- 2 celery sticks, cut into 4 cm long pieces
- 2 large fennel bulbs, sliced lengthways ½ cm thick, fronds kept for the salad (80 g net)
- 2 large live lobsters (1.5 kg gross)
- 1½ tbsp olive oil
- 400 g bunch of seedless red grapes
- 2 heads of chicory, sliced 1cm thick widthways (100 g net)
- 1 handful wild fennel sprigs, or the fronds from the fennel, or picked dill
- 25 g basil leaves
- salt
Dressing
- 2¼ tbsp olive oil
- juice of ½ a lemon
- grated zest of ½ an orange
- 1 tsp sambuca or pastis
- 2 pinches of toasted aniseed
Instructions
Put a large pot of water on a high heat and add the onion, celery and 1 sliced fennel bulb. Once boiling, place the first lobster in the water. Allow the water to come back to the boil and cook for 4 minutes. Remove the lobster and repeat the process with the second lobster. Once the lobsters are slightly cooled, separate the claws from the body and set aside. Hold the head and twist the tail to remove, discarding the head. Take a large sharp knife, or a pair of scissors, and slice lengthwise down the middle of the body splitting the tails in half. Set aside.
Place a ridged grill pan on a high heat for 5 minutes. Turn your extraction fan on full and ventilate your kitchen as it will get a bit smoky.
Put the remaining fennel in a medium bowl and add 1 tablespoon of the oil and ¼ teaspoon of salt and mix well. Cook the fennel on the hot grill pan for about 8 minutes, turning half way through, until the fennel is smoky, charred and slightly translucent.
Sprinkle the bunch of grapes with the other tablespoon of oil and a ¼ of a teaspoon of salt. Place on the ridged grill pan for 5 minutes, turning occasionally, until the grapes are smoky and the skins begin to split. Set aside with the fennel.
Put the lobster tails, shell side down, on the hot grill along with the claws, for 4 minutes. Turn over and repeat for another 4 minutes. The flesh should cook through and come away from the shell. Crack the claws to release the meat and remove the flesh from the tails. Cut into 2 centimetre chunks.
Place the chicory, fennel fronds, basil and cooled fennel in a medium bowl. Using scissors, snip the grapes into bunches of 3 of 4. Set aside.
To make the dressing, place the olive oil, lemon juice, orange zest, sambuka, aniseed and a ¼ of a teaspoon of salt in a bowl and mix.
Gently mix the fennel, grapes, lobster and leaves with 2 tablespoons of the dressing. Arrange the salad on a platter, finishing with some lobster and grapes on top. Drizzle with the last of the dressing and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
