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Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Twice-baked lobster soufflés


This is a great recipe for gaining maximum flavour from one of these luxe creatures. The trick lies in extracting the flavours from the shell, while the sweet morsels of meat are flavour bombs in the sauce.

You'll need

60 gm butter, coarsely chopped, plus extra for greasing 50 gm (1/3 cup) plain flour, plus extra for dusting 350 ml milk 2 egg yolks 8 eggwhites   Lobster sauce 1 uncooked southern rock lobster (about 750gm), killed humanely 1 tbsp olive oil 1 onion, coarsely chopped 2 celery stalks, coarsely chopped 1 carrot, coarsely chopped 1 tbsp tomato paste 60 gm butter, coarsely chopped 60 gm plain flour

Method

  • 01
  • For lobster sauce, preheat oven to 180C. Halve lobster lengthways, remove flesh, coarsely chop, cover and refrigerate. Place shell on an oven tray and roast until orange and brittle (8-10 minutes). Meanwhile, heat oil in a saucepan, add onion and sauté until tender (8-10 minutes), then add celery and carrot and sauté until fragrant (4-5 minutes). Add tomato paste, cook for 2 minutes, then add shell and crush with a wooden spoon. Add 1 litre cold water, bring to the boil, reduce heat and simmer until well flavoured (1 hour). Strain through a sieve, pressing on solids and reserve stock (discard solids). Heat butter in a saucepan over medium-high heat until foaming, add flour and stir to combine. Remove from heat and gradually whisk in 500ml warm lobster stock until smooth. Return to medium heat and bring to the boil, stirring continuously. Season to taste, stir in lobster and set aside.
  • 02
  • Increase oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and stir continuously until mixture comes away from the sides of the pan (2-3 minutes). Set aside to cool. In a separate saucepan bring milk to the boil, then whisk into flour mixture until smooth. Return to the heat and stir continuously until mixture comes to the boil, then stir until thick (2-3 minutes). Remove from heat, stir in egg yolks, season to taste, cover closely with plastic wrap and set aside.
  • 03
  • Whisk eggwhites until soft peaks form (1-2 minutes), then whisk a third into yolk mixture. Fold in remainder, season to taste and spoon into 6 well-buttered and floured 200ml ramekins, smooth tops and bake until golden (5-7 minutes). Remove from oven, stand for 5 minutes and reduce oven to 180C. Ladle lobster sauce into ovenproof serving bowls. Turn soufflés out into bowls, return to oven and cook until soufflés are puffed and browned (15-20 minutes) and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2013

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