Poached Native Lobster Tail with Marinated Tomatoes and Tomato Consommé Recipe
by Steven Edwards
6
30 minutes
Ingredients

Tomato consommé

  • 1.2kg vine tomatoes, chopped
  • 1/2 stick of celery stick, finely sliced
  • 1/4 fennel bulb, finely sliced
  • 1/2 banana shallot, diced
  • 1 garlic clove, sliced
  • 5g of Maldon salt
  • 5g of caster sugar
  • 5g of basil, leaves picked and chopped
  • 5g of tarragon, leaves picked and chopped
  • 5g of thyme, leaves picked and chopped

Lobster

  • 3 native lobster tails

Marinated tomatoes

  • 250g of yellow cherry tomatoes
  • 250g of red cherry tomatoes
  • 10g of Maldon salt
  • 10g of basil stalks
  • 1l olive pomace oil

Garnish

  • 1 tbsp of micro basil
Method
1

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

  • 1.2kg vine tomatoes, chopped
  • 1/2 stick of celery stick, finely sliced
  • 1/4 fennel bulb, finely sliced
  • 1/2 banana shallot, diced
  • 1 garlic clove, sliced
  • 5g of Maldon salt
  • 5g of caster sugar
  • 5g of basil, leaves picked and chopped
  • 5g of tarragon, leaves picked and chopped
  • 5g of thyme, leaves picked and chopped
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

  • 3 native lobster tails
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

  • 250g of red cherry tomatoes
  • 250g of yellow cherry tomatoes
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

  • 10g of Maldon salt
  • 10g of basil stalks
  • 1l olive pomace 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

  • 1 tbsp of micro basil