Recipes

Grilled rocklobster with zucchini and creamy lemon pesto (Serves 1)

Ingredients:

1 fresh western rocklobster, about 500 g, split through the top and butterflied and washed
olive oil
¼ lemon
1 medium
zucchini, cut into ribbons as far as seed section

Pesto:

50 mL olive oil
2 tblsp pine nuts
2 cloves garlic, crushed
juiced and grated rind of 1 lemon
6 large sweet basil leaves, finely sliced
1 small sprig dill, chopped
100 ml cream
sea salt and freshly ground pepper to taste for seasoning
10 g grated parmesan cheese

Garnish:

3 leaves each, red and white witlof
fresh watercress and a fresh lemon

Method:

Preheat oven to 200°C.

Lay rocklobster flat and season well.

Heat a heavy-based pan to medium, add a splash of olive oil and place rocklobster flesh side down in pan.

Sauté until golden brown, squeeze with lemon and allow to caramelise 30 seconds. Remove from pan and bake in oven for 5 minutes.

Blanch zucchini ribbons for 10 seconds, drain and toss with a little oil, salt and pepper.

Pesto

Heat a small pan on low heat, add olive oil and sauté pine nuts until golden.

Add garlic and lemon rind and cook for 30 seconds more.

Stir in basil and dill and cook until wilted, then add lemon juice, cream and seasoning and reduce to a light sauce consistency.

Add parmesan just before serving.

For one option to serve, place zucchini around border of preheated platter, fan witlof alternately at one end and arrange rocklobster over base of witlof.

Spoon pesto around end of platter and garnish head of rocklobster with watercress and top with lemon wedges