Chris Taylor’s Western Rock Lobster
Episode: Delish Christmas Delights special
Title: Chris Taylor’s Western Rock Lobster
Broadcast: Dec 16th 2017
Presenter: Russell Blaikie & Chris Taylor
Chris Taylor is a chef with a real passion for fresh local produce. He has spent years nurturing his supplies and like many of us this time of year Rock Lobster is at the top of his Christmas wishlist.
Western rock lobster in cumin salt & a Fennel orange parsley salad:
- 3 x Lobster 500gms, split lengthways and cleaned
- Roast cumin salt
- Cornflour
Lemon cheek:
- 2x Fennel bulb
- 1\2 bunch Picked flat leaf parsley
- 2 Orange segments (blood orange if possible)
- 1 Lemon
- Sea salt
- Olive oil
Method:
- Split the lobster lengthways and clean the head, pat dry.
- Add some cumin salt to the cornflour and mix well, dust the lobster well and fry in hot oil, 4 – 5 mins until cooked, drain well on kitchen paper ready to serve.
Fennel salad:
- Shave the fennel on a mandolin finely into ice water, then spin dry and place in a bowl (the tops of the fennel can be chopped and added).
- Pick the flat leaf parsley and add to the fennel.
- Segment the oranges and retain the juice add it all to the fennel and squeeze in some lemon and season with salt, add some extra virgin olive oil to taste, mix the salad well.
Cumin salt is roast cumin in a pan, blended with sea salt 50\50
To serve, loosen the lobster from the shell and place on a large plate, serve with lemon cheeks and a bowl of the fennel orange salad alongside.
Freshly cut chilli in olive oil goes really well with this dish.
Brolos
W: www.brolos.com.au
P: (08) 9435 8900
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