serves
2
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1.4 kg whole raw lobster
- 1 tbsp salted capers, rinsed and fried in oil until crisp
Black garlic butter
- 1 tbsp grapeseed oil
- 2 red Asian shallots, chopped
- 2 garlic cloves
- 2 black garlic cloves
- 125 g cultured butter, softened
- ½ cup parsley leaves
- 2 tbsp chopped garlic chives
- 1 tbsp French tarragon leaves
- 1 tbsp lemon juice
- 1 egg yolk
- 1 tsp sea salt
- 1 tsp ground black pepper
Freezing time: 1 hour
Instructions
- To dispatch the lobster humanely, place it in the freezer or a very cold ice bath for 1 hour to send it to sleep.
- Meanwhile, for the black garlic butter, place all the ingredients into a food processor and blend until smooth. Spread the butter into a long sausage shape on a piece of baking paper or foil and roll up into a tight log. Refrigerate for 1 hour or until firm.
- Preheat the oven to 200°C. Using a large sharp knife, split the lobster in half lengthwise from head to tail. Remove the digestive tract and keep the tomalley intact (the soft green bit behind the head). Place the lobster halves on a baking tray, flesh-side facing up.
- Cut the butter into thick slices and lay a few slices on top of the lobster flesh. Roast the lobster on the bottom shelf of the oven for 6–7 minutes or until the butter has melted into the flesh and lobster is just cooked. Remove from the oven, scatter fried capers over top and serve immediately.
Photography by Danielle Abou Karam.
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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.
