Above: Australian Bay Lobster with tarragon butter, figs and lime, as part of a masterclass feast that also included Hasselback pumpkin with ginger seaweed salad, Watercress, nashi, Deb Allard’s feta, dried olives, lime juice, King snapper with macadamia pesto and greens.
Australian Bay Lobster™ are colloquially known as ‘Moreton Bay bugs’ or ‘bugs’ in Australia, and ‘flathead lobsters’ in other parts of the world. A number of slipper lobster species exist with discerning characteristics and taste profiles, however they are often categorised together and as ‘bugs’. It is exclusively grown and sourced ‘Thenus australiensis’ from select regions along the east coast of Queensland. This species has a larger average size than its counterparts and boasts exceptional flavours and aesthetics that can be attributed to its environment and diet.
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Australian Bay Lobster with tarragon butter
- Total Time: 0 hours
- Yield: Serves 6
- Diet: Gluten Free
Description
Serving suggestion – local macadamias and fresh figs as part of a feast.
Ingredients
125g unsalted butter, cubed
1 small lemon, juice and zest of
1 tablespoon fresh tarragon leaves, finely chopped
1/4 teaspoon smoked salt or sea salt
/4 teaspoon cracked black pepper
12 fresh Australian Bay Lobster tails
2 handfuls butter lettuce leaves to serve
Instructions
For the tarragon butter
- Melt the butter in a medium saucepan over a low heat whisking to melt then clarify butter by skimming any foam that forms.
- Remove from heat, allow to cool slightly then stir in the lemon juice and zest. Add tarragon, season and serve with Australian Bay Lobster tails.
For the lobster tails
- Heat macadamia oil in a frypan over a medium heat. Add lobster tails and cook for a few minutes until they flesh becomes slightly firm and turns pink-orange.
- Transfer to a serving platter and spoon over the tarragon butter sauce and serve with lettuce and fresh tarragon flowers – figs and macadamias if you prefer.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Lobster
