serves
6
prep
10 minutes
cook
20 minutes
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Good Catch
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 600 g green lobster
- 3 tbsp butter
For the crepes
- 240 g plain flour
- 240 g buckwheat flour
- 16 g caster sugar
- 5 g salt
- 800 ml milk
- 320 g whole eggs (approx 6-7 eggs)
- 50 g vegetable oil, plus extra for cooking
- 120 ml lager beer
For the lemon butter sauce
- 100 ml fish stock
- 100 ml white wine
- 140 g butter
- 2-3 tbsp kombu tsuyu (optional)
- 20 ml lemon juice, plus lemon wedges to serve
- salt, to taste
Chilling resting time: 1 hour
Instructions
1. To make the crepes, in a large bowl combine the plain flour, buckwheat flour, sugar and salt and whisk well to combine. In a large jug, combine the milk, eggs, oil and beer and whisk well to combine. Pour the wet mixture into the dry ingredients, whisking well to a thin, but smooth batter. Use a fine mesh sieve to strain the batter into a large jug, then cover and rest in the fridge for 1 hour.
2. Meanwhile, prepare the lobster. Use sharp kitchen scissors and then a cleaver to halve the lobster. If using a female lobster, remove the coral (or roe) from the head and combine this with the butter to make a coral butter. Set aside. Gently remove the lobster meat from the shell then place back in the shell.
3. When ready to cook, preheat a grill over high heat. Place the lobster, shell-side down on the grill, taking care to place the tail off the heat so it doesn’t overcook. Bast the lobster generously with coral butter while cooking. Cook for 8-10 minutes, or until cooked through.
4. When the crepe batter is ready to cook, heat a large non-stick frying pan over medium heat. Brush well with oil, then pour a generous quantity of batter into the pan and pour any excess back into the crepe batter jug. Use a palette knife to trim the crepe to make an ideal round shape. Keep them as thin as possible. The less you use and the larger you stretch the crepe, the thinner they'll be. Flip the crepe over and cook the other side. Each crepe should take around 3 minutes to cook.
5. While the crepes are cooking, combine the fish stock and white wine in a small saucepan and bring to the boil over high heat. Reduce to 50 ml, then whisk in the butter gradually. Finish with kombu tsuyu, lemon juice and season with salt to taste.
6. Serve the lobster with the crepes, lemon butter sauce and lemon wedges on the side.
Note
You can substitute for any crayfish, lobsters or even prawns.
Photography by Jiwon Kim.
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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.
Stream free On Demand
Good Catch
