Lobster and stone fruit are a match made in heaven, particularly when there's fragrant mint and a tangy sherry vinaigrette in the mix. We've opted to cook our own lobster, but your fishmonger will be able to supply cooked lobster tails if you want to cheat.
- 4 small lobsters (about 600gm each) or 2 large (about 1kg each)
- 1½ cups (loosely packed) baby rocket leaves
- 1 cup (loosely packed) mint, coarsely torn
- ¼ cup (loosely packed) small basil leaves
- 3 peaches, cut into wedges
- 2 tbsp smoked almonds, coarsely chopped
- 1 golden shallot, finely chopped
- ½ garlic clove, finely chopped
- Juice of ½ lemon, or to taste
- 70 ml extra-virgin olive oil
- 1 tbsp sherry vinegar, or to taste
- Pinch of smoked paprika
- 1Kill lobster humanely, then bring a large stockpot of heavily salted water to the boil (the water should taste like the sea – allow about ½ cup salt for every 2.5 litres of water). Add lobster and boil until bright red and cooked through (10-12 minutes for small lobster tails, plus 10 minutes per every 500gm above that). Drain and set aside. When cool enough to handle, twist heads from bodies (discard or keep for stock), then cut down sides on the underside of the tails with kitchen scissors. Gently remove flesh from the shell in one piece and refrigerate until required.
- 2For sherry vinaigrette, combine shallot, garlic and lemon juice in a bowl, stand until shallot softens (4-5 minutes), then add oil, vinegar and paprika, season to taste and whisk to combine.
- 3Combine rocket, herbs and peaches in a large bowl. Halve lobster tail flesh lengthways or, if using large lobster, thickly slice into rounds. Add to rocket mixture, drizzle with sherry vinaigrette to taste, toss lightly to combine and serve scattered with smoked almonds.
Drink Suggestion: Fresh young Clare Valley riesling. Drink suggestion by Max Allen