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Butter Poached Lobster with Spiced Bouillabaisse, Curry Leaf Aioli and Pickled Cucumber
Recipe by Sarah Todd
Combining the delicious flavours of French and Indian cuisine, this dish will melt in your mouth.
- Steps
- Ingredients
Ingredients
Lobster with Spiced Bouillabaisse
Pickled Cucumber
Curry Leaf Aioli
To Serve
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Steps
- Bring a large saucepan of water to the boil.
- Prepare an ice bath in a large bowl. Add the lobsters, return to the boil and boil for 1 minute. Transfer to the ice bath to cool. Remove the tail meat from both shells in a whole piece and set aside in the fridge.
- Place lobster shells in a large roasting dish and roast in the oven for 10 minutes. Remove from the oven and break / chop into smaller pieces.
- Place ghee into a large saucepan and place over medium heat. Add onion, celery, carrot, fennel, thyme, bay leaves and peppercorns and sauté for 10 minutes. Add lobster shells, tomatoes, chilli and chilli powder and stir well. Add fish stock and simmer for 30 minutes. Pass through a double lined fine sieve into a saucepan.
- Meanwhile, place wine and vinegar into a medium saucepan and simmer until reduced by half. Once stock has been strained, add to the reduced wine and simmer together until reduced by half. Skim the fat from the surface.
- Remove from the heat and whisk in 90g butter, a piece at a time, until combined. Season to taste.
- When ready to serve, melt the remaining 250g butter in a small saucepan over low heat. Add the lobster tails and baste with the butter, without boiling, until just cooked through, about 5-7 minutes.
- For the Pickled Cucumber, thinly slice the cucumber lengthways using a mandolin or vegetable peeler. Place the remaining ingredients into a small saucepan and stir over medium heat until dissolved. Remove from the heat and allow to cool. Pour over the cucumber and set aside in the fridge to pickle. Drain well to serve.
- For the Curry Leaf Aioli, add enough oil to a small pan to cover the base. Place over medium heat and when hot, add the curry leaves and cook for 10-15 seconds. Remove leaves from the saucepan. Return saucepan to the heat and add mustard seeds. Once starting to pop, pour through a fine sieve and allow to cool.
- Transfer curry leaves and mustard seeds to the canister of a stick blender and add remaining ingredients. Process with a stick blender until combined. Transfer to a piping bag.
- Slice lobster into medallions and arrange on serving plates. Pipe aioli around the lobster and garnish with fried curry leaves. Add some pickled cucumber and serve with bouillabaisse on the side.
