Lobster

A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.

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.

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.