Lobster recipe: Lobster with Smoked Salmon and Lotus Root

Ingredients

1. 2 raw lobster tails
2. 25g butter, melted
3. 200g smoked salmon, coarsely chopped
4. 1 lotus root, peeled, thinly sliced
5. vegetable oil, for deep frying
6. salmon roe, to garnish
7. Herb Crème Fraîche
8. 1 small eschallot, finely chopped
9. 1 garlic clove, crushed
10. 1 tsp finely grated fresh ginger
11. ½ long red chilli, finely chopped
12. 2 tbs finely chopped dill
13. 2 tbs finely chopped parsley
14. 1 tbs lemon juice
15. 250g crème fraîche

Pickled Cucumber

1. 1 telegraph cucumber
2. 125ml rice wine vinegar
3. 1 ½ tbs caster sugar
4. ¼ tsp salt
5. 1 tsp black peppercorns
6. 1 star anise

Notes

1. You could replace lobster with prawn or crab meat.
2. Crème fraîche is a type of French sour cream. You could use regular sour cream if it is unavailable.
3. It is best to remove the lobster from the steamer basket when it is slightly underdone as it will continue to cook while standing. The exact cooking time will depend on the size of your lobster tails, so check throughout cooking to ensure they are perfectly done.
4. This lobster and cucumber stacks can be assembled in advance, refrigerated until required and the presentation ring removed just before serving.

Method

1. To pickle cucumber, using a peeler or processor attachment, cut cucumber into long thin ribbons (avoid seeded centre). Place in a large bowl.
2. Stir remaining ingredients in a small saucepan over low heat until sugar and salt dissolve. Pour over cucumber in bowl. Set aside to cool. Pour over cucumber and toss to combine. Refrigerate for at least 1 hour.
3. Cut lobster tails in half lengthways. Brush cut side with butter. Season. Place cut-side up in a bamboo steamer basket over a saucepan of boiling water.
4. Steam, covered, for about 6-8 minutes or until flesh becomes opaque and is almost cooked through. Remove from basket and cool.
5. Remove flesh from shell and cut into 2cm dice.
6. To prepare herb crème fraîche, combine all ingredients in a bowl. Season. Gently stir in cold lobster and salmon.
7. Season lotus root slices. Deep fry until golden and crisp. Drain on absorbent paper. Season again.
8. To assemble, drain cucumber and use to line four 8cm presentation rings. Fill with lobster mixture. Garnish with salmon roe. Serve with lotus root chips.
   
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