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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Grilled lobster with mustard and burnt butter


You'll need

1 green lobster (about 750gm) 2 tbsp olive oil, plus extra for brushing 100 gm unsalted butter, coarsely chopped 2 garlic cloves, finely chopped 1 lemon, finely grated rind and juice only ½ tsp brown mustard seeds 1 tsp Dijon mustard 1 tbsp thinly sliced chives 1 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • Halve lobster lengthways with a sharp knife, remove coral (see Masterclass link above) from head and reserve.
  • 02
  • Preheat a grill on high. Brush lobster with olive oil and season to taste. Place on an oven tray and grill until just cooked (8-10 minutes).
  • 03
  • Meanwhile, melt butter and olive oil in a saucepan over low heat, add garlic, lemon rind and mustard seeds and simmer until seeds begin to pop (20-30 seconds). Remove from heat, whisk in mustard, herbs, lemon juice and reserved lobster mustard. Season to taste and serve lobster halves drizzled with mustard and burnt butter.

Recipe note
The lobster, also known as crayfish in some states, used in these recipes is green, meaning live and uncooked. Please refer to our Masterclass for tips on selecting green lobster and also the method for killing lobster humanely. We use green lobster because the meat is more tender and delicate and it guarantees the freshest product.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Sauvignon blanc.

Featured in

Jan 2009

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