Burnt butter lobster tail with apple and salmon roe

Burnt butter lobster tail with apple and salmon roe

By
From
Have You Eaten
Serves
2
Photographer
Billy Law

Read my lips: keep it simple, keep it simple, keep it simple! The best way to cook a lobster is to keep it simple. You don’t want a recipe with intense flavours that overpower the sweetness of the lobster meat; it should be enjoyed for its natural flavours. And they don’t come cheap, so treat the lobster with respect and don’t overcook it; otherwise, you’ll just have washed your money down the drain and totally wasted a good lobster.

Ingredients

Quantity Ingredient
1 granny smith apple, julienned into matchsticks
1 lemon, juiced
salt, to taste
125ml olive oil
1 bunch basil leaves
50g butter
1 cooked lobster tail, shell removed then halved
4 tablespoons Wasabi mayonnaise, poured into a squeeze bottle or piping bag
1 heaped tablespoo salmon roe
baby flat-leaf parsley, as garnish

Method

  1. Put the grated apple into a bowl, squeeze the lemon all over, season with salt to taste, then stir well. Cover with plastic wrap and place in the refrigerator.
  2. Heat the olive oil in a small saucepan over medium–low heat, add the basil leaves and cook for 2 minutes. Turn the heat off and let the leaves infuse in the oil for 20 minutes, then strain through a fine sieve and discard the solids. Set side for later use.
  3. Melt the butter in a frying pan over medium heat. When the butter starts to froth and turn a nutty brown, immediately turn the heat down to low, and place the lobster tail halves in the pan and cook for 2 minutes, turning once. While the lobster is cooking, use a tablespoon to douse the burnt butter over the lobster regularly. Turn the heat off and transfer the lobster to a tray, reserving the burnt butter sauce.
  4. To serve, place a handful of apple salad on a plate. Cut the lobster into 2 cm thick slices and place on top of the salad. Drizzle burnt butter sauce over the lobster. Add dollops of wasabi mayonnaise around the lobster, garnish with salmon roe and baby parsley, then drizzle with the basil-infused oil.
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