4 x 500g Eastern rock lobster
Sumac to garnish
Samphire and Yuzu Butter:
250g butter
50mL yuzu juice
Zest of 1/4 lemon
2 Tbs chopped parsley
2 Tbs chopped chives
1-2 punnet samphire sprigs
Samphire and Yuzu Butter:
This will keep in the fridge to use when needed.
Set butter out to soften and roughly chop 1 punnet of samphire and set aside. Once soft, mix butter with yuzu juice, lemon zest, parsley, chives, chopped samphire, salt and pepper. Refrigerate and set aside.
Grilled Lobster:
Pre-heat barbeque. Put a large pot of salted water on stove and bring to boil. Remove tag from lobster and place whole lobster in boiling water for 3-4 minutes. Remove and refresh in iced water.
Once cool, using a cleaver, cut lobster in half lengthways through its head and tail. Remove brain and entrails and discard. Rinse and season with sea salt.
Remove samphire and yuzu butter from fridge and spread evenly over the lobster meat. Place on barbeque grill for 3-4 minutes, or until butter is melted and lobster cooked.
On each plate, gently dust with sumac to give colour. Place both halves of lobster on each plate and using remaining samphire, place 2-3 sprigs on each half. Serve with sides of choice.
Recipe provided by Harbourfront Restaurant
