Impress your friends by making Jake Kellie's Lobster and Burnt Citrus Beurre Blanc.
Recipe by Jake Kellie, Tasting Australia 2021 Guest Programmer
- 1 x 850g Port Lincoln Southern Rock Lobster
- 250ml vegetable oil
- 500g butter
- 2 shallots
- 1 garlic clove
- 150ml chardonnay wine
- 200ml cream
- 10 whole white peppercorns
- 4 lemons
- 4 limes
- 1 bunch chives
Before starting any food preparation, make sure your fire has burnt down to the point where you will be cooking on embers and not flames.
Throw 3 limes and 3 lemons straight onto the coals to burn and then set aside for later.
To prepare your lobster, take a heavy knife or cleaver and split straight down the centre.
Once your lobster is split you can place it over the grill shell side down. You want it to be cooking over a medium heat so that you aren't burning the shell. The cooking of the lobster should take 10 - 15 minutes, always monitoring your heat. You want to take the lobster to 55°c internal temperature before flashing it over the flesh with hot oil.
Have your vegetable oil heating on the stove. It should be at about smoking point before flashing the lobster.
Whilst the lobster is cooking you can start your beurre blanc. Start by lightly frying off sliced shallots and garlic cloves until they are translucent but with no colour. Add white peppercorns.
Once translucent you can add your wine and reduce down by half. Once wine is reduced, add your cream and reduce down by half again.
Now you can start whisking cold cubed butter into the reduction slowly, so that it doesn't split. Season with salt, the juice from your burnt limes and lemons and add some fresh zest from the remaining lime and lemon.
Arrange lobster on plate and dress the flesh with your beurre blanc. Sprinkle with finely chopped chives to garnish.