1 large lobster
1L fish stock
250mL white wine, Cullen
250mL Noilly Pratt (dry Vermouth)
1L double cream
5 eschalots, finely diced
1 bay leaf
5 white peppercorns
Sprig of thyme
Salt to taste
Selection of micro herbs
Add all ingredients into a heavy-based pan and reduce by 75%, add cream and bring to the boil, season and turn off.
Cover and set aside for 10 minutes, stirring occasionally. Strain and set aside.
When needed, warm up the sauce just before boiling point and use a stick blender to emulsify before using. The sauce can be kept in the fridge for a week.
Cook the lobster and slice the tail. Serve with the sauce creme and serve with micro salad.
Recipe provided by Noosa Beach House Peter Kuruvita