| |
Seasonal Recipes
BBQ LOBSTER WITH FENNEL, TARRAGON AND LEMON REMOULADE
Serves 6
INGREDIENTS
- 4 x 400g cooked lobsters
- 100g butter, chopped
- 2 cloves garlic, bruised
- 200g baby salad leaves dressed with lemon and olive oil
Lemon Remoulade
- 1 tbsp Dijon mustard
- 2 egg yolks
- 200ml light olive oil
- Finely grated zest of juice and 1 lemon
- 2 tbsp tiny capers (optional)
- 2 tbsp chopped tarragon
- 2 bulbs baby fennel, shaved
METHOD
- First make the remoulade; Process mustard and yolks in the food processor until well combined. With the motor running, add the oil, drop by drop at first, then in a steady stream until thick and emulsified. Add lemon zest and juice and process to incorporate. Stir in remaining ingredients, season and refridgerate until needed.
- Twist the heads of the lobsters and discard. Cut tails in half and lengthways and devein. Melt butter with garlic in a pan over a low heat, then discard garlic. Brush garlic butter over lobster flesh and season.
- Place lobster halves cut side down on your hot bbq or chargrill pan over a high heat, for a 1 minute until lightly charred and warmed through. Place a lobster half on each plate, drizzle with a little remaining butter and serve with the remoulade and salad leaves.
|
