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Guest Chef: Adam Robson Chef, Head Chef at Cape Lodge, shares a mouth-watering Western Rock Lobster recipe

Adam RobsonSTM
Adam Robson's Western Rock lobster with burnt butter and finger lime sauce
Camera IconAdam Robson's Western Rock lobster with burnt butter and finger lime sauce Credit: Luke Latty

Ingredients

  • 1 Western Rock lobster tail
  • 100g Salted butter
  • 2 lemons zested and juiced
  • 1 tablespoon chives
  • 1 tablespoon dill
  • 1 tablespoon chervil
  • 3 tablespoon kewpie mayo
  • 1 teaspoon finger lime
  • 1 teaspoon white soy sauce
  • 1 teaspoon ketchup
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
Cape Lodge head chef Adam Robson and his delectable Western Rock lobster with burnt butter and finger lime sauce dish
Camera IconCape Lodge head chef Adam Robson and his delectable Western Rock lobster with burnt butter and finger lime sauce dish Credit: Luke Latty

Method

  • Step 1 Take your lobster tail out of the fridge and bring to room temperature for about 30 minutes, while bringing a pot of salted water to a boil. Place your lobster into the water on a low boil for about 7-10 minutes. Remove from the water, place in a bowl, and cover with a damp towel to stop the lobster steaming dry. Once the lobster is cooled slightly, cut it in half, remove this from the shell, and remove any nasty bits. Slice the tail into five pieces and season with a little salt and lemon juice, and then place back into the shell for presentation.
  • Step 2 Mix the kewpie, finger lime, soy sauce, ketchup, lemon juice and zest. Season with a little salt and pepper and place into a ramekin.
  • Step 3 In a medium heat, gently bring the butter to heat while stirring continuously. The butter will start to brown as the fat fries the butter milk and will begin to smell nutty. Remove from the heat and season with lemon juice and a little salt. This might foam up a little so be careful.
  • Step 4 Place the butterleaf lettuce on to a plate and add the lobster tail. Dress with the burnt butter, fresh picked herbs, and a little cracked pepper. Garnish with your finger lime sauce, some fresh or burnt lemon, and serve with a side of fresh baguette.

SERVES 2

Adam Robson's Western Rock lobster with burnt butter and finger lime sauce
Camera IconAdam Robson's Western Rock lobster with burnt butter and finger lime sauce Credit: Luke Latty

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