Perfect match: grilled lobster and roussanne

AT A GLANCE

  • Serves 8 people

  • 8 lobster tails, halved lengthways
  • 60 ml (¼ cup) olive oil
  • To serve: lemon wedges
  •  
  • Roast chilli butter
  • 12 long red chillies
  • 2 tbsp olive oil
  • 200 gm softened butter
  • Finely grated rind of 1 lemon, juice of ½
  •  
  • Roast tomato and grilled corn salad
  • 6 corn cobs, husks on, silk removed
  • 600 gm cherry tomatoes on the truss, trimmed into small bunches
  • 2 tbsp thyme leaves
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 cups (loosely packed) lamb’s lettuce
  • ½ cup (loosely packed) flat-leaf parsley
  • 2 tbsp Sherry vinegar
01   For roast chilli butter, preheat oven to 200C. Spread out chillies on an oven tray lined with baking paper, drizzle with oil, season to taste and roast until skins are split and almost blackened (20-25 minutes). Transfer to a bowl, cover with plastic wrap and set aside to steam (30 minutes). Peel, remove half the seeds (discard), transfer to a small food processor and process until smooth. Add butter, lemon rind and juice, season to taste and process until smooth. Transfer to a bowl and refrigerate until required. Makes about 1 cup. Roast chilli butter will keep refrigerated for 2 weeks; bring to room temperature before using.
02   For roast tomato and grilled corn salad, soak corn in a large bowl of cold water so husks won’t burn when grilled (30 minutes). Spread tomatoes on an oven tray lined with baking paper, scatter with thyme, drizzle with half the oil, season to taste and roast at 200C until tender (25-35 minutes), then set aside to cool. Heat a barbecue (or large char-grill pan) to medium heat and grill corn, turning occasionally, until just tender (15-20 minutes), peel back husks and grill, turning occasionally, until charred (8-10 minutes), then set aside to cool. When cool enough to handle, cut kernels from cobs and transfer to a large bowl. Add tomatoes and pan juices, lamb’s lettuce, parsley, vinegar and remaining oil, season to taste, toss to combine and set aside.
03   Heat a barbecue (or large char-grill pan) to medium-high heat. Drizzle lobster tails with oil and grill, in batches, cut-side down until golden (1-2 minutes). Reduce oven to 180C. Transfer lobster to an oven tray, spread with roast chilli butter and cook in oven until butter has melted and lobster tails are cooked through (10-12 minutes). Serve warm with lemon wedges and roast tomato and grilled corn salad.

Topics:

MAIN, SEAFOOD, LOBSTER, SHELLFISH, DRINK SUGGESTION, CHILLIES, TOMATOES, MODERN AUSTRALIAN, CORN, SUMMER

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2013

Feb 2013

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