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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. 

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Brae

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Lobster mornay


You'll need

2 live rock lobsters (about 1kg each) To serve: lemon wedges and winter leaf salad   Mornay sauce 50 gm butter, coarsely chopped 50 gm (1/3 cup) plain flour 500 ml (2 cups) milk 35 gm each Gruyère and parmesan, coarsely grated 1 tsp chopped thyme

Method

  • 01
  • Place lobsters in the freezer to render them insensible (30 minutes), then kill humanely. Meanwhile, bring a very large saucepan of salted water to the boil. Boil lobsters until half-cooked (4 minutes). Drain, then using a sharp knife and kitchen scissors, split lobsters in half. Remove meat from tails and legs (leave head and tail shell intact), coarsely chop tail meat and transfer to a bowl. Set shells and meat aside separately until required.
  • 02
  • Meanwhile, preheat oven to 220C. For mornay sauce, heat butter in a saucepan over medium-high heat until foaming (2-3 minutes), add flour and stir continuously until flour begins to turn sand-coloured (2-3 minutes). Gradually add milk, stirring well between each addition, until incorporated and sauce is smooth, then stir in cheese, season well to taste and stir in thyme (see note).
  • 03
  • Arrange lobster shells on a crumpled piece of foil in a roasting tray (this helps to keep them upright). Combine half the mornay sauce with the lobster meat and stir to combine, then spoon mixture into shells, spoon extra sauce over to cover well, then roast until mornay turns golden and bubbly (20-30 minutes). Season to taste and serve hot with lemon wedges and a leaf salad.

Note Mornay sauce keeps well and can be made ahead and refrigerated in a container covered tightly with plastic wrap for 3 days. It will solidify; just heat it gently to bring it back to a sauce consistency.


At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Drink Suggestion

The richest, most buttery chardonnay

Featured in

Jun 2013

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