Lobster broth with peas

AT A GLANCE

  • Serves 6 people

  • 1 green lobster (about 750gm)
  • 1 onion, sliced
  • 6 green onions
  • 1 garlic clove, thinly sliced
  • 1 tsp white peppercorns
  • ½ tsp fennel seeds
  • ½ tsp sweet smoked paprika
  • 120 gm (1 cup) frozen baby peas, defrosted
  • To serve: finely chopped tarragon
01   Preheat oven to 220C. Halve lobster lengthways with a sharp knife, remove tail meat and coarsely chop, refrigerate until required. Place shells on an oven tray and roast until orange in colour (15-20 minutes).
02   Transfer shells to a large saucepan, add onion, green onion, garlic, spices and 2½ litres water. Bring to the boil over high heat, reduce heat to low and simmer until stock is well flavoured (1¼-1½ hours).
03   Strain stock through a fine sieve into a saucepan (discard solids), bring to a simmer over medium-high heat, add peas and cook until just tender (1-2 minutes).
04   Divide lobster meat among bowls, ladle over broth with peas and serve immediately, scattered with tarragon.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND RODNEY DUNN

Drinking Suggestion:

PALE ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Jan 2009

Jan 2009

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