Justin North’s East Coast Rock Lobster with Garlic and Herb Butter

Name: East Coast Rock Lobster with Garlic and Herb Butter
Prep time: 30 min
Cook time: 30 min
Total time: 42 min
Cuisine: Modern, Australian
Ingredients: 250 g unsalted butter; 5 garlic cloves (peeled, finely chopped); 1/2 flat leaf parsley (finely chopped); 1 bunch of chives (finely sliced); 5 leaves of tarragon; Pinch of salt to taste; Cracked black pepper to taste; Zest of 1 Lemon; 1.2 kg live lobster; 100 g rock salt; A few sprigs of fresh thyme; 1 lemon rind; Flakey sea salt; Hand cut chips; Green garden salad

Justin Northʼs East Coast Rock Lobster with Garlic and Herb Butter recipe tastes incredible. See ingredients & method below.

Indulge in sweet and tender lobster with mouthwatering herb butter and crispy potato chips.

I prefer to buy live lobsters and have the fishmonger kill and split them into two halves, so they are ready to cook when I get home, saves a lot of mess too! The Australian East Coast rock lobster has a distinct sweet and succulent taste, the meat is firm with a delicate texture, and the natural sweetness is attributed to the clean pristine waters of the East Coast. The flesh when cooked is moist and tender.... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Sauvignon Blanc

East Coast Rock Lobster with Garlic and Herb Butter

Ingredients

Lobster Butter

250 g unsalted butter
5 garlic cloves (peeled, finely chopped)
1/2 flat leaf parsley (finely chopped)
1 bunch of chives (finely sliced)
5 leaves of tarragon
Pinch of salt to taste
Cracked black pepper to taste
Zest of 1 Lemon

Lobster

1.2 kg live lobster
100 g rock salt
A few sprigs of fresh thyme
1 lemon rind
Flakey sea salt

To Serve

Hand cut chips
Green garden salad

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Method

Lobster Butter

Dice the butter and leave at room temperature for 30 minutes to soften.
Mix well with a whisk for a minute or two until creamy and smooth.
Add the remaining ingredients and mix well, taste and adjust the seasoning. If not using straight away, roll into cylinders with plastic wrap and refrigerate.

Lobster

Preheat your oven to 190°C. If you have a chargrill or BBQ you can use this also.
As mentioned above, have the fishmonger kill your live lobsters, split them in half lengthwise and remove the intestinal tract.
Place the rock salt, thyme and lemon rind in a cast iron or oven-proof skillet and stir to combine. This will form a bed for the lobster to cook on while also providing a lovely aromatic perfume.
Season the lobster with flake salt and brush with a little herb butter. Sit the two halves shell side down on the salt bed, with the open flesh side facing up.
Place into the preheated oven for 8 minutes.
Remove from the oven and take the lobster meat out of the shell, chop into large chunks and place back in the shell along with the butter (approx. 45 g per half tail) and cook for a further 2-3 minutes until the lobster is succulent and just cooked and the butter has melted.
Allow to rest for a couple of minutes before serving.
Serve with golden hand-cut fries and a fresh, crisp green salad.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Justin North’s East Coast Rock Lobster with Garlic and Herb Butter

Justin Northʼs East Coast Rock Lobster with Garlic and Herb Butter recipe tastes incredible. See ingredients & method below.

Indulge in sweet and tender lobster with mouthwatering herb butter and crispy potato chips.

prep

cook

yield

difficulty

Pairs with

Chardonnay

Sauvignon Blanc

Ingredients

Lobster Butter

250 g unsalted butter
5 garlic cloves (peeled, finely chopped)
1/2 flat leaf parsley (finely chopped)
1 bunch of chives (finely sliced)
5 leaves of tarragon
Pinch of salt to taste
Cracked black pepper to taste
Zest of 1 Lemon

Lobster

1.2 kg live lobster
100 g rock salt
A few sprigs of fresh thyme
1 lemon rind
Flakey sea salt

To Serve

Hand cut chips
Green garden salad

Method

Lobster Butter

Dice the butter and leave at room temperature for 30 minutes to soften.
Mix well with a whisk for a minute or two until creamy and smooth.
Add the remaining ingredients and mix well, taste and adjust the seasoning. If not using straight away, roll into cylinders with plastic wrap and refrigerate.

Lobster

Preheat your oven to 190°C. If you have a chargrill or BBQ you can use this also.
As mentioned above, have the fishmonger kill your live lobsters, split them in half lengthwise and remove the intestinal tract.
Place the rock salt, thyme and lemon rind in a cast iron or oven-proof skillet and stir to combine. This will form a bed for the lobster to cook on while also providing a lovely aromatic perfume.
Season the lobster with flake salt and brush with a little herb butter. Sit the two halves shell side down on the salt bed, with the open flesh side facing up.
Place into the preheated oven for 8 minutes.
Remove from the oven and take the lobster meat out of the shell, chop into large chunks and place back in the shell along with the butter (approx. 45 g per half tail) and cook for a further 2-3 minutes until the lobster is succulent and just cooked and the butter has melted.
Allow to rest for a couple of minutes before serving.
Serve with golden hand-cut fries and a fresh, crisp green salad.