“Wrap live lobster in a damp cloth and store in the coolest part of the fridge. Bury under ice for an hour prior to cooking,” says Susman.
Ingredients
Method
1.Place shallots and vermouth in a small saucepan over medium heat. Bring to a simmer and cook until shallots have softened (2-3 minutes); set aside.
2.Halve lobster lengthways with a sharp knife, remove coral from head and reserve. Refrigerate until ready to use.
3.Melt butter in a saucepan over medium heat. Add flour and cook stirring until light in colour (2 minutes). Gradually add vermouth mixture and stock, whisking to combine. Add mustard and crab meat. Reduce heat to low and cook, stirring, until thickened (2 minutes). Remove from heat and set aside to cool slightly. Add lemon myrtle, lemon rind, tarragon, chives, egg yolk, parmesan and reserved coral. Season to taste and mix to combine.
4.Preheat grill to high. Place lobster on a tray lined with foil. Spread butter mixture over lobster; place under grill and cook until flesh is just cooked and the top is golden (8-10 minutes).
5.Meanwhile, heat 2cm of oil in a small frying pan over medium-high heat. Pat tarragon dry and in batches shallow-fry in oil until crisp (30 seconds to 1 minute) being careful as tarragon might spit.
6.Place lobster on a large platter and serve scattered with crisp tarragon.
Picked cooked spanner crab meat is available from most seafood shops. If unavailable, substitute any cooked crab meat or finely chopped cooked prawns.
Notes
