By Leigh O’Connor.
Let’s be Pacific…there is nothing quite as good as a whole lobster!
Who better to ask for an indulgent recipe to celebrate National Lobster Day on Tuesday, June 15 than celebrity Chef and the mastermind of Noosa Beach House – Peter Kuruvita?
This go-to venue sits front and centre on the suave, coastal dining hub of Noosa Heads’ Hastings Street, with a fresh, beach holiday-style fitting to the iconic strip; serving succulent fresh local seafood and dishes inspired by Peter’s global travels.
"The best time to eat lobster is now as they are affordable,” Peter tells AGFG. "Having eaten one again after such a long time just proved what we have been missing - sweet, firm and juicy, all the things you would want in seafood.
"The best part is the shells, the time taken to get all the meat out is a great ritual and the better you get at it the more for you!”
Peter’s WA grilled lobster and crème sauce is best served with a micro herb salad and simple dressing, ideally enjoyed with a crisp glass of Riesling, or Chardonnay.
"The sauce is to die for, I learnt this back in the 80s from Greg Doyle of Pier fame, I was one of his first apprentices and we used it a lot as a base sauce, at Rouges followed by Le Cafe and the Pulignys,” he says.
"I still use it today and I guarantee once you have made it you will find many uses for it.”
For more lobster recipes, click here.