Southern Rock Lobster

Method

Lobster

1. From the fishmonger, place the lobster in a large bowl of water, allowing the lobster to pass peacefully in the fresh water. You can keep the tap water running over it on low for about 10-15 min.
2. Take a large pot of water and bring to a boil. Salt lightly. As the water boils, fill up a large bowl with tap water and ice
3. Boil the lobster for 5 min in the salted water, then dunk immediately in the ice bath.
4. When cooled, remove the head and clean out the innards. Wash the flesh of the tail with cold water. Clean the legs and remove the flesh from inside, using a walnut cracker is advised.
5. The flesh should be firm, tender and white, but not clear.
6. Cut the lobster in half with a serrated knife, mindful that the shell can make the knife slip away easily. Place the lobster half on a plate until service. Edge away the flesh with a spoon and sure it comes out of the shell.
7. Keep the leftover shell for fish stock.

Truss Tomatoes

1. Preheat oven to 180°C/350°F
2. Place the tomatoes on a baking tray, leave on the vine. Douse with generous amounts of olive oil.
3. Season with salt and pepper and place in the oven. Cook for 10-15 min until tender. The skin should blister slightly.

Dressing

1. Zest and juice one lemon, set aside. Clean the parsley and remove the stalks. Roughly chop and set aside. Finely chop the garlic clove.
2. Add all the ingredients to the olive oil and shake well. Season with salt and pepper

Assembly

1. Remove the lobster tail and slice medallions along its length.
2. Place the lobster tail back into the shell and spoon over the dressing, serve on a large platter aside the truss tomatoes and some crusty sourdough bread.