Australian Gourmet Traveller – September 2019

1 Forlobsterbisque,preheat

ovento180°C.Roastprawnand

lobstershellsuntilfragrantand

brightred(15-20minutes).

Meanwhile,heatastockpot

overmedium-highheat,add

60mloil,celery,carrot,onion

andgarlicandstiroccasionally

untilgolden(5-6minutes).

Addroastedshellsandenough

watertocover(about 3 litres).

Bringtotheboil,thenreduce

heattolowandsimmeruntil

stockiswellflavoured

(1†⁄ˆhours).Strainstock,then

transfertoasaucepanand

simmerovermediumheatuntil

reducedbyhalf(30-35minutes).

2 Heatremainingoilina

saucepanovermediumheat,

addshallotandfenneland

stiroccasionally,without

colouring,untilsoftenedand

fragrant(5-6minutes).Addwine

andsimmeruntilreducedbyhalf

(3-5minutes),thenadd25mlgin

andreduceuntilevaporated

(3-5minutes).Addstock,spices

andGeraldtonwax,bringto

asimmerandreducebyhalf

(20-30minutes).Coolbriefly,

thenblendinablenderon

highspeeduntilsmooth.

3 Forduck-fatchips,place

potatoesinasaucepan,rinse

once,thencoverwithwaterand

add 1 tspsalt.Bringtotheboil,

thensimmeruntilpotatoesare

tenderbutnotfallingapart.

Drainandsteamdry(1minute),

thentransferchipstoatray

linedwithateatoweltodry

completely(10minutes).Heat

duckfatto120°Cinadeep-

fryerandblanchchipswithout

colouring(5minutes).Remove

fromfryer(reserveduckfat),

drainonpapertowels,cool,

thenrefrigerateforatleast

3 hourstodry.

4 Placelobstersinfreezerto

renderinsensible,thensplit

through the head with a large

sturdy knife (see cook’s notes

p176). Boil lobsters in a large

saucepan of boiling salted water

until bright red (90 seconds).

Remove and refresh in iced

water to cool (5 minutes).

Drain, then halve lengthways

and remove digestive track.

Gently remove tail meat from

shells, spoon head coral into

a small bowl and coarsely chop

meat into 2cm pieces. Return

shells to boiling water until

cooked through (1-2 minutes).

Drain and reserve.

5 Preheat oven to 150°C. Place

a large frying pan over medium

heat, add 200ml lobster bisque

and bring to the boil. Reduce

heat to low and, while whisking,

add butter a piece or two at

a time, until emulsified into a

sauce. Add kutjera and anise

myrtle and season to taste.

Fold through lobster meat until

just cooked (3-5 minutes), then

fold in head coral (be careful

not to boil it). Add remaining

gin, squeeze in lemon to taste,

and season to taste.

6 Reheat duck fat in deep-

fryer to 180°C. Fry chips in

batches until golden and crisp

(4-5 minutes; be careful, hot

oil will spit). Drain on paper

towels and season to taste.

7 Warm lobster shells in

oven, then transfer to large

serving plates. Spoon lobster

mixture into shells, sprinkle with

a pinch of kutjera and top with

herbs. Serve with chips and

watercress salad.

Note Dried and ground kutjera,

anise myrtle and Geraldton

wax leaves are available from

native produce suppliers such

as outbackchef.com.au. Ask

for fresh and clean lobster shells,

and remove the head from

shells before cooking. 

2 live Australian eastern

rock lobsters (800gm-

900gm each)

100 gm butter, diced, at

room temperature

2-3 dried kutjera (see note),

crushed

½ tsp ground anise myrtle

(see note)

2 lemons, halved, for

squeezing

Torn or finely chopped

herbs, such as flat-leaf

parsley, chervil and

tarragon, to serve

Watercress dressed

with lemon juice and

extra-virgin olive oil,

to serve

LOBSTER BISQUE

2 kg prawn shells or extra

cleaned lobster shells or

both (see note), crushed

with a rolling pin

80 ml (‘⁄“ cup) vegetable oil

2 celery stalks, coarsely

chopped

1 large carrot, coarsely

chopped

1 large onion, coarsely

chopped

1 garlic clove, finely chopped

1 large golden shallot,

finely chopped

¼ fennel bulb, finely chopped

125 ml dry white wine

35 ml gin

1 heaped tsp ground kutjera

(see note), plus extra to

serve

2 tsp ground anise myrtle

(see note)

3 tsp Geraldton wax leaves

(see note)

DUCKšFAT CHIPS

1 kg royal blue or sebago

potatoes, peeled and

cut into 2cm-thick chips

1 kg duck fat

Lobster Australienne

SERVES 4š6 // PREP TIME 45 MINS // COOK 3 HRS 30 MINS ¦PLUS DRYING, CHILLING, COOLING ̈

The lobster bisque makes more than you need but the remainder can be frozen for another use.

GOURMET TRAVELLER 37

Spotlight

Lobster
Australienne
Gold Hourglass
Cafe Table in White
Marble Top and
Regent Chair in
Emerald Velvet,
both from Harry the
Hirer. Wall painted
in Victoriana from
Dulux. All other
props stylist’s own.
Stockists p176.