Grilled Southern Rock Lobster with Celeriac Remoulade
Ingredients Checklist
LOBSTER
6 x 200g Ferguson Australia raw lobster halves
200g unsalted butter, at room temperature
4 cloves garlic, crushed with salt
Zest of 2 lemons and 2 limes
Extra lemon wedges for serving
CELERIAC REMOULADE
1 large celeriac, peeled and cut into fine julienne
150ml crème fraîche
4 tbsp mayonnaise
3 tbsp extra virgin olive oil
2 tbsp Dijon mustard
Juice of 1 lemon
4 tbsp chopped flat leaf parsley
Instructions
Mix butter, garlic, lemon and lime zest together.
Preheat oven grill.
Place lobster halves, cut side up on a baking tray, generously brush the cut side with flavoured butter.
Place under grill and continue to brush with butter every 2-3 minutes.
When the lobster shell has changed colour to a bright orange and the flesh has turned white, remove from grill and place onto a serving platter with extra lemon wedges.
Serve with a bowl of celeriac remoulade on the side.
For the celeriac remoulade cut peeled celeriac into fine julienne using a mandolin, otherwise coarsely grated.
Place into a bowl of cold water with a squeeze of lemon juice to prevent browning.
Mix together crème fraîche, mayonnaise, olive oil, lemon juice and parsley, season to taste with sea salt and white pepper.
Drain celeriac, pat dry and toss in prepared dressing. Set aside for 30 minutes before serving.
