Found in the deep, cold waters off Western Australia and New Zealand, scampi are members of the lobster family. They’re caught so far from market and from such a depth, that they’re immediately snap frozen to preserve their delicate sweetness. Food Safari Water
- 12 scampi (size 1, about 90 g – 125 g each)
- Pinch herb sea salt, (see note)
- 50 ml extra virgin olive oil, plus extra, for serving
- pinch of chilli flakes
- 1 tsp finely chopped parsley
- 1 lemon, juiced just before serving
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.
Preheat a wood-fired oven to about 350˚C, or an oven grill to 250˚C or a barbecue grill to high.
To prepare the scampi, using a very sharp knife, split the scampi in half in lengthways in each direction, starting from the head. Once split, remove the digestive tract and any debris from the head. Place on a baking tray, cut-side up. Season the shells with a little herb salt (but not the meat because it is sweet and delicate in flavour), drizzle a little oil in the shell then place in the wood-fired oven, grill or barbecue and cook for about 2 ½ minutes- you want the proteins to be just set. Be very careful not to overcook the scampi.
Just before serving, sprinkle the scampi with chilli flakes and chopped parsley. Drizzle with extra virgin olive oil and a good squeeze of lemon. Serve immediately.
• To make the herb sea salt, in a container, place 100 g sea salt flakes, 3 tablespoons finely chopped fresh rosemary leaves and the finely grated zest of 1 lemon. Seal, shake to combine well and allow to infuse for 2 days before using.