Native lobster, leek, red pepper, lemongrass yoghurt (4 portions)

Ingredients

• 4 native lobsters (300-400g)
• 20g butter
Charred leek:
• 4 medium size leeks
• 10g salt
• 1L water
Red pepper and cardamom jus
• 4 red pepper juice
• 1g micro plane ginger
• 0.25 ground fresh cardamom
• 1g salt
• 0.8g lemon juice
• 10g chardonnay vinegar
• 300g lobster bones (chopped into 1cm pieces)
• 20g lobster coral
• 5g vegetable oil

Method

Remove the head and coral from the lobster then place the lobster in boiling water for 3 min. After 3 min straight into ice water to cool down. Once is cold remove it from the water and remove the shells and vacuum pack with 5g butter each lobster. Ready to cook at 55°C water bath for 10 min.

*Keep the coral for the sauce and chop the head and shells 1cm pieces for the sauce.

Charred leek:

Bring the water to boil with salt then add the leek and cook for 8-9 min. once leek is cooked remove from the heat, add leek onto ice cold water to refresh. Once is refreshed peel the leek down the centre then cut in half and blow torch to get charred flavour.

Red pepper and cardamom jus

Roast in a pan the lobster bones with vegetable oil then deglaze with chardonnay vinegar. Add the red pepper juice and cook for 15-20 min. Pass on the lobster bones and add the ginger, cardamom, salt and cook for further 4-5 min and pass trough. Then reduce the sauce to the consistency you like and add the lobster coral off the heat and infuse for 3-5 min. Season with lemon juice and serve.

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