Lobster

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.

A decadent lobster-based version of the classic Italian lasagne with rich béchamel coating each luscious mouthful.

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

Emma Knowles recipe for lobster, peach and mint salad with smoked almond.