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Bill Granger's Lobster with Preserved Lemon
Australian chef and restaurateur, Bill Granger shows us an unusual way to prepare lobster tails with preserved lemons.
Ingredients
- Large raw lobster tails (3) or very large peeled prawns (18)
- 5 tablespoons Belazu extra virgin olive oil
- The juice from ½ a lemon
- 1 red chilli seeded and finely chopped
- 2 tablespoons of chopped preserved lemons (flesh removed)
- 400g green beans, blanched and refreshed and halved
- coriander leaves
- flat leafed parsley
Method (lobster)
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Mise en place (lobster only)
| Preheat the oven to 220° C (425° F - gas 7) | Make the dressing by combining 4 tablespoons of the olive oil with the lemon juice, 2 tablespoons warm water, the chilli, preserved lemon and some sea salt, in a bowl and whisk thoroughly. | Put the beans, coriander and parsley together in a bowl and add half the dressing. Toss gently and arrange on 6 serving dishes. | Cut the lobster tails in half lengthways, through the shell and season. | Put a large frying pan over a high heat, add 1 tablespoon of olive oil and arrange the lobster tails cut-side down in the pan. Sear for 2 minutes. | Put the lobster tails on the hot baking sheet, shell side down and roast for 10-15 minutes until the lobster flesh is opaque and just cooked. | Top each salad with lobster or prawns and drizzle over the remaining dressing.
Method (prawns)
- Make the dressing by combining all of the olive oil (except 1 tablespoon) with the lemon juice, 2 tablespoons warm water, the chilli, preserved lemon and some sea salt, in a bowl and whisk thoroughly.
- Put the beans, coriander and parsley together in a bowl and add half the dressing. Toss gently and arrange on 6 serving dishes.
- Leaving the prawns whole and season. You can optionally run a cut along the back of the prawns so they butterfly a little.
- Put a large frying pan over a high heat, add 1 tablespoon of olive oil and sear the prawns for 2 or 3 minutes or until cooked to your liking.
- Top each salad with prawns and drizzle over the remaining dressing.
Variations
Sauté a few cloves of crushed garlic in a little olive oil for a minute before searing the prawns.
I didn't buy enough green beans so added half a can of mixed beans to bulk them out a little.
Chef's note
Unfortunately many of the 'farmed' prawns can be a little bland, so I like to marinade them in a few shakes of nam-pla for 30 minutes before cooking to bring a little 'fishyness' back.
This recipe originated from the recipe section of Belazu.com
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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
