FRESH ROCK LOBSTER

---

PREP TIME 12 minutes
COOK TIME 15-20 minutes
SERVES 2-4

INGREDIENTS

Legs and tail of 1 crayfish (in the shell), tail halved

2 shallots, finely diced

3 cloves garlic, minced

2 tbsp sea urchin roe, finely chopped

2 slices of lemon

1 bunch thyme

2 tbsp butter (for cooking)

1 cup butter, cubed (for sauce)

2 tbsp parsley, finely chopped

2 tbsp chives, finely chopped

Lemon wedges, to garnish

2 tbsp lemon juice

METHOD

Step 1 

Heat 2 tbsp of butter in a large pan over high heat.

Add the lemon slices and thyme to the pan. Place the crayfish tail, meat side down, in the pan. When the meat begins to contract, flip the tail over, add the remaining butter, and baste the crayfish with it. Add the legs to the pan, cover with a lid, and allow the steam to cook the legs through.

Step 2

Once cooked, remove the tail meat from the shell and cut it into large chunks.

Reserve the tail shells for plating later.

Step 3

Use the butter left in the pan to make the sauce. Add the garlic and cook until fragrant.

Stir in the cubed butter, parsley, chives, lemon juice, and sea urchin roe. Mix until the sauce is smooth and emulsified.

Step 4

Add the cooked tail meat back into the pan with the sauce and gently toss to coat.

Step 5

Return the coated tail meat to the reserved tail shells, piling the meat neatly.

Place the tail shells on a serving platter and arrange the legs on the side.

Spoon the sauce generously over the lobster and garnish with lemon wedges.