Ingredients for 1 portion: 180g Lobster 35g Satay dressing
40g Lime marinated watermelon 3g finishing ingredients
Lobster 5kg (10x500g pieces)
Peanut butter 100g
Rock salt 500g
Lobster heads 1.5kg
Celery 1 stick
Tomatoes plum vine 180g (1 piece)
Thyme 2 branch
Garlic clove 10g
Vegetable oil 25g
Cut all vegetables into a large Mirepoix. Add with 10L of water, the white wine and the rock salt. Allow to simmer for 15 minutes. This will be the nage to cook the lobsters.
Place a fork along the belly of the lobster and tie with butcher twine to allow lobster to stay straight throughout the cooking.
Cook the lobsters for 4 minutes in the nage. Remove after 4 minutes and peel from the shells the body and the claws. Keep all the shells for a lobster stock. Ensure to keep lobster coral.
To serve, brush the peanut butter over the lobster body, roll in parchment paper and heat slowly in a pan on low heat. When t he lobster is warm at core temperature remove from the paper and slice into medallions on the diagonal.