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.
