Along with Brolos crayfish, we can’t think of a dish more suited to summer. Juicy peaches and fresh lobster straight off the bbq- what a perfect meal to impress your friends!
Serves 2- 4
Cooking tip: Add cornflour to the garlic sauce if you’d prefer a thicker consistency.
Ingredients
2 whole lobsters
salt and olive oil
Garlic butter sauce
1/3 cup butter
1 garlic clove, crushed
1/4 tbsp dried basil
2 tsp dried oregano
cornflour to thicken (optional)
Peach Salad
4 peaches
250 – 300 gm arugula or mixed greens
1 salad onion, sliced
walnuts (to taste)
olive oil |
Methods
- To make the garlic butter, cook off the garlic in a medium heat pan and add the butter. As the butter begins to melt, add the remaining ingredients. If you’d like to thicken the sauce, add cornflour
- To prepare the lobster, split the raw/defrosted lobster lengthways and season with salt and olive oil. Place on a medium to high grill, flesh side down (cook until flesh starts to change from translucent to white)
- Remove from heat and brush lobster with garlic butter. Return to heat and cook through until garlic butter has a golden appearance
- Slice peaches in half and add to grill for a few minutes, or until slightly charred. Add these to the salad
- Add the peaches and the rest of the salad ingredients together, plating it alongside the lobster.
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