This dish is inspired by the French region of Brittany, which is renowned for its abundant seafood. The recipe pairs freshly caught Australian southern rock lobster with a herbed butter.

Serves
4

Preparation

15min

Cooking

15min

Skill level

Mid
By
Average: 4.3 (4 votes)
Yum

Ingredients

  • 2.7 kg live Southern Rock Lobster
  • 1 bunch tarragon, leaves picked, finely chopped
  • 1 bunch chervil, leaves picked, finely chopped
  • 1 lemon, zest only
  • sea salt
  • freshly ground white pepper
  • lemon wedges to 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.

Instructions

Freezing time: 2 hours

  1. Preheat grill plate or barbecue to medium-high heat.
  2. Place lobster in the freezer for 2 hours (this will put it to sleep).
  3. Place on its back on a flat, non-slip work surface with claws tied to clearly expose the under surface. Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the 2 parts.  
  4. Remove and discard the dark intestinal vein, stomach sac and gills. Crack claws slightly in half crossways with a cleaver.
  5. Combine butter, chopped herbs, zest, sea salt and a grind of pepper in a bowl.
  6. Transfer lobster, flesh-side up, to a baking tray and drizzle with oil. Place the lobster on your pre-heated chargrill pan or barbecue, flesh-side down. Cook for 4 minutes or until slightly charred.
  7. Turn and cook for an extra 10 minutes until meat is translucent and just cooked through.
  8. Using a spoon spread the flesh with tarragon butter and cook until just melted. Serve hot with lemon wedges.

 

Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral