STEAMED LOBSTER WITH SEAWEED BUTTER & SPRING VEGETABLES
Prep Time30 minsCook Time15 minsTotal Time45 mins
 1 Western rock lobster
 150 Pickled seaweed, shredded (you can find this from an Asian grocer)
 Zest and juice of half a lemon
 3 Asparagus spears, cut into 2cm lengths
 ¼ cup Broad beans, podded
 2 Pickled artichokes, cut into quarters
 Dijon mustard vinaigrette
 Salt and pepper to taste
1

You should always ensure live lobster has been stunned to ensure its being dispatched humanely. Using a large, sharp knife, split the lobster in half down the centre and remove the vein, keeping the head meat aside for later. Keep the lobster halves in the fridge.

2

Prepare the spring vegetables by blanching the asparagus and broad beans in boiling salted water for one minute before plunging them into ice water until cold. Drain well, and place in a bowl with the artichoke.

3

In another bowl, mix the butter and head meat of the lobster until smooth, then fold through the shredded pickled seaweed.

4

Have a steamer oven ready at 100℃ or bring a pot of water with a steamer basket to the boil.

5

Place the lobster on a plate, flesh side up so the shell catches all the flavour. Season with salt and pepper, then spoon over the seaweed butter. Steam the lobster flesh side up for seven minutes.

6

Once cooked, gently place the lobster on a clean plate and dress with the residual runoff butter and a squeeze of lemon.

7

Dress the asparagus, broad beans and artichoke with the vinaigrette and gently place them on top of the lobster. Finish the complete dish with a zest of lemon.

8

A good chardonnay, mineral-ly or oaked, is a fool-proof pairing with lobster. It’s the Si Vintner’s Chardonnay from Margaret River that does it for Liam.