Lobster mousse
Was the '60s the high-watermark of the savoury mousse? We've taken inspiration from parties of the past for our lobster mousse, served with golden oily Melba toast for dipping.
Peter Doyle’s lobster with artichoke hearts
This was a popular dish at Peter Doyle’s Palm Beach restaurant, Reflections, in the ’80s, using the local-area Palm Beach lobster. “It was delicious then and it’s still delicious today” says Doyle, now chef at Est in Sydney.
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Rinaldo Di Stasio’s lasagne con aragosta
A decadent lobster-based version of the classic Italian lasagne with rich béchamel coating each luscious mouthful.
Lobster, peach and mint salad with smoked almond
Emma Knowles recipe for lobster, peach and mint salad with smoked almond.
Spicy lobster tea sandwiches with green mango and chilli relish
Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.
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Mini lobster rolls
Australian Gourmet Traveller recipe for mini lobster rolls from Coogee Pavilion.
Grilling shellfish
How do you cook prawns on the barbecue without overdoing them? Should you grill with shells on or off? John Susman is here to offer advice.
Lobster tagliarini
Australian Gourmet Traveller recipe for lobster tagliarini.
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Twice-baked lobster soufflés
Australian Gourmet Traveller recipe for twice-baked lobster soufflés.
Lobster à l’Américaine
Australian Gourmet Traveller recipe for lobster à l’Américaine from Damien Pignolet.