Poached native lobster tail with marinated tomatoes and tomato consommé

PT30M

First published in 2022
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Ingredients

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Imperial

Tomato consommé

Lobster

Marinated tomatoes

Garnish

1

Start making the consommé by mixing all the ingredients together and leaving in a bowl overnight in the fridge

2

The next day, roughly blitz the ingredients in a blender (do not over-blitz, the mixture should still be chunky)

3

Hang the pulp in muslin for 12 hours, using a bowl underneath to collect the juices

4

Prepare the lobster tails by bringing a large pan of salted water to the boil. Cook the tails for 2 minutes before placing into iced water

5

Once chilled, use scissors to gently remove the shells from the flesh. Place the tails into the tomato consommé

6

Make the marinated tomatoes by scoring a cross on the top of the cherry tomatoes. Bring a large pan of salted water to the boil and add the tomatoes for about 10-20 seconds to blister the skin before straining and adding to iced water to cool down

7

Gently peel the skin off before seasoning with salt and the chopped basil stalks. Set aside for 10 minutes before covering with the oil

8

The next day, transfer the consommé and lobster tails to a pan and poach gently at about 60°C for 6-8 minutes. Once cooked, cut the tails in half and divide between bowls with the tomatoes. Pour some of the consommé over each lobster tail, like a dressing. Garnish with the micro basil

First published in 2022
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