Lobster with ginger and coriander butter and stir-fried vegetables
Christmas dinner is always a special event, whether it's for two people or 20. This special recipe is designed for two but can easily be doubled, tripled or made for many more.
Ingredients
1 green (raw) eastern rock lobster (about 1kg)
100g butter
Finely grated rind 1/2 lemon
2 tsp grated fresh ginger
2 sprigs coriander, chopped
Salt and cracked black pepper
2 tsp vegetable oil
1 clove garlic, finely chopped
6 baby carrots, scrubbed and trimmed
2 baby pak choy, halved
1/2 x 230g can water chestnuts, rinsed, drained and halved
1 tsp soy sauce
Method
Place lobster in freezer for 30 minutes then spike in the base of the head and separate head and legs. Halve tail with a heavy knife.
Combine butter, lemon rind and ginger in a small saucepan. Melt over low heat stirring for a couple of minutes until aromatic. Remove from heat, stir in coriander, season with salt and cracked black pepper.
Heat a char-grill or grill to high heat. Brush lobster tail with some butter mixture and grill, cut-side down, until golden (three to five minutes), then turn and grill until just cooked through (four to five minutes).
Meanwhile, heat vegetable oil in a wok or frying pan over medium heat and add garlic and carrots. Stir-fry briefly then add pak choy and stir for one to two minutes. Add water chestnuts and soy sauce and stir until heated through.
Serve lobster drizzled with a little more butter and vegetables on the side. Pass remaining butter sauce.
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