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Lobster Roasted with Saltbush Butter, Kipfler Potato, Calamari, Lobster Head and Goolwa Pipi Sauce
Recipe by Callum Hann
Try Callum Hann's Lobster Roasted with Saltbush Butter, Kipfler Potato, Calamari, Lobster Head and Goolwa Pipi Sauce today!
- Steps
- Ingredients
Ingredients
Roast Macadamias
Lobster Head and Goolwa Pipi Sauce
Dill Oil
Crispy Saltbush
Kipfler Potatoes
Shaved Fennel
Saltbush Butter
Butter Poached Calamari
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Steps
- Preheat oven to 120°C.
- Heat a deep fryer to 180°C.
- To prepare the Butter Poached Calamari, slice calamari hoods open and place on top of each other. Freeze until solid.
- For the Roast Macadamias, place on a tray and bake for 90 minutes or until a deep nutty brown colour. Set aside and increase the oven temperature to 170°C.
- For the Lobster Head and Goolwa Pipi Sauce, heat oil a large stockpot over a high heat and add the fennel and leek. Sauté, stirring occasionally, for 5 minutes or until golden brown.
- Meanwhile, split the lobster head in half and place on a hibachi or barbeque with pipis. Cook until the lobster is bright red and the pipis have opened. Add to the stockpot along with the garlic, thyme and bay leaves.
- Add the wine and simmer until reduced by half then add stock. Bring to the boil, turn down and simmer gently for 60-90 minutes, or until deeply flavoured.
- Strain lobster stock into a clean saucepan and add the bonito and kombu. Remove from the heat to steep and infuse for 20-30 minutes. Strain again then reduce for another 20-30 minutes, until reduced by half. Keep the stock warm until serving.
- For the Dill Oil, prepare a saucepan of boiling water and a bowl of iced water. Blanch the dill and parsley for 30 seconds and refresh in iced water.
- Remove from the water and dry as much as possible then place in a bullet blender with grapeseed oil and blitz for 3-5 minutes or until it reaches 45°C with the warmth of the friction of the blades.
- Allow to sit for 20-30 minutes then strain through muslin-lined sieve. Set aside until serving.
- For the Crispy Saltbush, deep fry saltbush for 30-60 seconds, until crispy. Remove to a tray lined with a cake rack. Season with vinegar powder. Set aside until serving.
- For the Kipfler Potatoes, slice potatoes into 2-3mm thick discs.
- Place in a saucepan with bay leaves, salt and enough olive oil to cover.
- Bring the oil to 100°C, then turn the heat to as low as possible and cook for 30 minutes or until potatoes are tender. Drain well before using.
- For the Shaved Fennel, toss all ingredients in a bowl and set aside.
- For the Saltbush Butter, combine all the ingredients in a food processor and blend until smooth. Transfer to piping bag.
- To cook the lobster tails, place flesh side up onto a lined baking tray and pipe approximately 50-60g of saltbush butter over each tail. Reserve the remaining butter.
- Roast the tails for 6 minutes, then allow to cool for five minutes or enough to handle. Remove lobster tails from their shells and place back onto the tray with the round side facing up. Pipe the remaining butter onto each lobster tail, and place the half shell back over each tail to create, essentially, a little lobster oven. The shell and butter will help to keep moisture in.
- When ready to serve, place lobster back into the oven for 3-5 minutes or internal temperature is 55°C when checked with a probe thermometer in the thickest part of the lobster. Remove shell before serving.
- To cook the calamari, when the hoods are frozen, slice on a meat slicer or use a chef’s knife to slice into thin noodles, allow to defrost. In a saucepan bring the butter to 85°C, add calamari noodles and a pinch of salt. Cook for one minute or until opaque then strain.
- When ready to serve, bring the stock to the boil and whisk in the vinegar, soy and crème fraiche. Reduce heat and add butter, a couple cubes at a time, whisking constantly, to emulsify thoroughly before adding more. Season with salt or lemon juice, if required. The sauce doesn’t reheat well so serve immediately.
- To serve, divide potato between serving plates and top with shaved fennel, calamari noodles, macadamias and karkalla. Add a lobster tail to each plate.
- Drizzle with a little dill oil. Pour on some of the lobster head sauce. Top with saltbush then serve.
