Craig Will's Southern rock lobster with lemon kosho, smoked creme fraiche and pickled wasabi

Name: Southern rock lobster with lemon kosho, smoked creme fraiche and pickled wasabi recipe
Yield: 4
Ingredients: 2 southern rock lobsters, cooked; 500ml oil; 1 onion, chopped; 1 head garlic, peeled, chopped; 1 tsp fennel seeds; Wasabi flowers and wasabi leaves, to serve, optional (from gourmet grocers or online, substitute baby rocket); Peel of 1 lemon; 1 long green chilli, deseeded; 100ml rice vinegar; 50g caster sugar; 100g coarsely grated wasabi stems (substitute daikon); 120g creme fraiche (we used Meander Valley); 1 tsp smoked sea salt; Ground white pepper, to season

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P56 Craig Will’s southern rock lobster, lemon kosho, smoked creme fraiche and pickled wasabi

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by Craig Will

CRAIG WILL, STILLWATER INN CHEF

Mar 21, 2023

“The (Tasmania) region is just so rich in what we can produce here… it’s just got so much going on.” Craig shares his favourite lobster dish, using fresh local produce.

2 southern rock lobsters, cooked
2 cups (500ml) grapeseed oil
1 onion, chopped
1 head garlic, peeled, chopped
1 tsp fennel seeds
Wasabi flowers and wasabi leaves, to serve, optional (from gourmet grocers or online, substitute baby rocket)

Lemon kosho

Peel of 1 lemon
1 long green chilli, deseeded

Pickled wasabi

100ml rice vinegar
50g caster sugar
100g coarsely grated wasabi stems (substitute daikon)

Smoked creme fraiche

120g creme fraiche (we used Meander Valley)
1 tsp smoked sea salt
Ground white pepper, to season

Method

1.

Remove all meat from lobsters, keeping the tails intact. Chill the meat and reserve lobster shells.
2.

Place 1/4 cup (60ml) oil, onion and garlic in a large heavy saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until softened. Add fennel seeds and lobster shells. Using a rolling pin, crush shells. Cook, stirring occasionally, for 10 minutes. Add remaining oil and simmer for 30 minutes for flavours to infuse. Transfer to a large bowl and chill overnight. Strain oil through a fine sieve, discarding solids. Set aside.
3.

For the lemon kosho, whiz lemon peel and chilli in a food processor until finely chopped. Add 3/4 tsp fine salt, then transfer to a small bowl.
4.

For the pickled wasabi, combine vinegar, sugar, 2 tsp fine salt and 100ml water in a medium saucepan. Bring to a simmer. Place wasabi stems in a medium bowl. Pour over vinegar mixture. Place in the fridge to chill.
5.

For the smoked creme fraiche, combine creme fraiche and in a small bowl and season with white pepper.
6.

Remove lobster from fridge 30 minutes before serving. Slice into medallions. Drain pickled wasabi, squeezing out excess liquid. Dollop smoked creme fraiche onto serving plates. Top with lobster, lemon kosho and pickled wasabi. Spoon over 1-2 tbs lobster oil. Garnish with wasabi flowers and leaves, if using.