“Lobster is an indulgence, but if it’s not cooked with care it can be very average,” says Toft. “In this dish the lobster must remain just cooked, while still releasing its essence into the pasta and sauce. I prefer to get the flavour from the fresh lobster, lightly crushed tomato flesh and olive oil rather than from any bisque technique; butter is a no-no too. A splash of olio nuovo added right at the end will make it feel even more like an occasion.”
It's not hard to see why people fall for lobster. Whether steamed, baked or barbecued, it never fails to steal the show. Try of these 21 lobster recipes for a very memorable meal.
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.
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.
