Lobster

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

A pasta dish that's best served on special occasions.

Why not turn the lobster roll into a transseasonal snack by serving them hot?

Keep things simple with a lemon and garlic butter that allows the sweet lobster to shine through.

The pasta bake takes a luxe turn.

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.