WOODFIRED WESTERN ROCK LOBSTER
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins
 1 western rock lobster, placed in the freezer for 20 minutes to send to sleep
 Blanched samphire and fresh herbs for garnish
Mandarin vinegar
 6 mandarins 
 100 ml verjuice 
 50 ml Japanese vinegar
 Skin of one finger lime (reserve the flesh for garnish)
 Shellfish butter 
 200 g butter
 2 garlic cloves
 1 bunch thyme
 2 bay leaves
1

Bring mandarin vinegar ingredients to the boil and take off the heat to infuse.

2

Place all shellfish butter ingredients in a pot and cook on low for one hour.
Strain through a fine sieve and place in the fridge – it should be red and fragrant.

3

Preheat oven to 200C.

4

Split the lobster down the middle, removing the entrails in the head.

5

Lightly season and place in oven for six to seven minutes.

6

Remove and rest for three minutes.

7

Strain vinegar solution and then slowly add pieces of the shellfish butter to the pot on a low heat until all incorporated. Season with salt and finger lime flesh.

8

Place the lobster on a plate and pour over the sauce. Garnish with blanched samphire and fresh herbs.

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