Recipes

BBQ LOBSTER WITH CHIMICHURRI

SERVES 2
25 MINUTES

This simple bright, fresh, zesty grilled sauce is the perfect accompaniment to Brolos Australian Lobster.

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Classic
Lobster
Roll

SERVES 2-4
20 MINUTES

What could be better than a classic Lobster roll? Large mouthfuls of Brolos Australian Lobster in a classic Maine dressing, stuffed into a buttery brioche bun. Say less.

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LOBSTER
TOM YUM

SERVES 2
45 MINUTES

Spicy, tangy and warming. This dish full of exotic flavours will take you from Summer to Winter and everywhere in between.

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LOBSTER
WITH
XO BUTTER

SERVES 2
25 MINUTES

A simple take on a Chinese classic. This lobster with XO butter is ready in no time and the spicy, smokey, umami flavours are a fantastic accompaniment to the sweetness of Brolos Australian Lobster

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LOBSTER
PASTA

SERVES 4
30 MINUTES

Simplicity at its finest. Bursts of cherry tomatoes and pops of Brolos Australian Lobster will transport you to sun-drenched coastlines, from Western Australia to The Amalfi Coast.

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Bbq lobster with CHIMICHURRI

SERVES 2
25 MINUTES

This simple bright, fresh, zesty grilled sauce is the perfect accompaniment to Brolos Australian Lobster.

VIEW RECIPE
Download now

INGREDIENTS

METHOD

1 x Raw Brolos Australian Lobster Halves

1/2 cup olive oil

2 tablespoons red wine vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic , finely chopped or minced

2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)

3/4 teaspoon dried oregano

1 level teaspoon coarse salt pepper , to taste (about 1/2 teaspoon)

METHOD

  1. Preheat your oven to 180 celsius or BBQ to medium.
  2. For the Chimichurri, mix all remaining ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  3. Place on your prepared BBQ or in your oven shell side down and cook on medium to low heat for 15 minutes or until the flesh has changed colour and is white. To speed the cooking process up, close the lid of your BBQ or cover your lobster with a metal bowl.
  4. Let your lobster rest for 5 minutes then dress with the Chimichurri sauce and serve hot.

Classic
Lobster
Roll

SERVES 2-4
20 MINUTES

What could be better than a classic Lobster roll? Large mouthfuls of Brolos Australian Lobster in a classic Maine dressing, stuffed into a buttery brioche bun. Say less.

VIEW RECIPE
Download now

INGREDIENTS

METHOD

1 Brolos Australian Lobster Cooked Lobster, roughly chopped

1 Celery stalk, finely chopped

1 Green onion stalk, finely chopped

1 tbsp Japanese mayo

1 tsp lemon juice

Pepper or Tabasco sauce, to taste

Fresh dill and lemon cheek to garnish

4 x Brioche or potato bun

METHOD

COOKING A RAW LOBSTER:

  1. Fill a large steamer pot with about 6 centimetres of water.
  2. Add a generous handful of of salt and bring to boil over a medium heat. Add the raw Brolos lobster, cover and boil for eight to ten minutes. You’ll know they’re ready when the shells turn bright red.
  3. Remove and place them in an ice bath to stop the cooking process. Remove the meat from the tail, being careful to remove the waste tract. Kitchen scissors are the easiest way to cut shell to remove.
  4. Roughly chop the meat into generous chunks and set aside.

IF USING A COOKED LOBSTER
Follow steps 3 & 4 above
  1. Mix the mayo, celery, spring onion and lime juice in a bowl. Add the pepper or Tabasco to your liking. Add the lobster meat and gently toss until meat is evenly coated.
  2. Brioche or potato buns are ideal for an indulgent lobster roll! Split the rolls down the centre and lightly fry each side in a butter-greased pan over medium heat.
  3. Spread evenly through the toasted buns and garnish with fresh dill and serve with potato chips and a cheek of lemon.

LOBSTER
TOM YUM

SERVES 2
45 MINUTES

Spicy, tangy and warming. This dish full of exotic flavours will take you from Summer to Winter and everywhere in between.

VIEW RECIPE
Download now

INGREDIENTS

METHOD

Brolos Australian Lobster Raw Tails

3 cup (750 ml) water

1/2 cup (125 ml) chicken stock/broth

2 stalks of lemongrass , outer layers peeled

1.5 cm piece of galangal , cut into 4 slices

5 kaffir lime leaves ,

2 Thai or birdseye chillies

3 garlic cloves

TOPPINGS:

  1. 120g / 4oz oyster mushrooms 1 tomato , cut into wedges
  2. 1/2 medium red onion cut into slices about 1 cm thick
  3. 1 tsp sugar
  4. 3 tbsp fish sauce (Note 5)
  5. 3 tbsp lime juice
  6. Coriander for garnish

METHOD

  1. Remove the lobster meat from the tail. Place shell in pot, reserve meat.
  2. Give the garlic, chilli and lemongrass a smack with the back of a knife or rolling pin to release flavour. Add into pot.
  3. Crush kaffir lime leaves with your hands. Add into pot.
  4. Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
  5. Strain the broth, discard the lobster shells etc, then return broth into same pot over low heat.
  6. Add onions and mushrooms, simmer 3 minutes.
  7. Add tomatoes, simmer for 1 minute.
  8. Add lobster tail meat, simmer 4 minutes or until just cooked.
  9. Stir in sugar and fish sauce, simmer for 1 minute.
  10. Adjust for your taste buds using a dash of lime juice, a dash of fish sauce and more sugar if needed. Go easy! You can always add more!
  11. Ladle into bowls and serve with fresh coriander and fresh chilli.

LOBSTER
WITH
XO BUTTER

SERVES 2
25 MINUTES

A simple take on a Chinese classic. This lobster with XO butter is ready in no time and the spicy, smokey, umami flavours are a fantastic accompaniment to the sweetness of Brolos Australian Lobster

VIEW RECIPE
Download now

INGREDIENTS

METHOD

Brolos Australian Lobster Raw Split Lobster Halves

3 tbsp XO sauce – store bought or home made

250g Unsalted butter, softened

2 Lime

1 tsp Ginger, minced

1 clove Garlic, minced

1 tsp Shallots, minced

1 Red chili, minced

Sesame seeds to garnish

METHOD

  1. Preheat oven to 180 degrees Celsius.
  2. To make XO butter, mix XO sauce, softened butter, lime rind, ginger, garlic and shallots together in a bowl until combined.
  3. Place your Brolos Australian Lobster halves shell down on a lined baking tray and place a generous amount of the XO butter on the flesh side of the lobster.
  4. Bake for 12 minutes until the shell is red and the flesh feels firm to the touch. Rest for 5 minutes.
  5. Sprinkle with sesame seeds and serve alongside noodles or rice, with a cheek of lime.

LOBSTER
PASTA

SERVES 4
30 MINUTES

Simplicity at its finest. Bursts of cherry tomatoes and pops of Brolos Australian Lobster will transport you to sun-drenched coastlines, from Western Australia to The Amalfi Coast.

VIEW RECIPE
Download now

INGREDIENTS

METHOD

2 boxes Brolos Australian Raw Lobster Halves – Meat 2 halves in shell, remove meat from 2 halves. Keep shells.

1 packet of good quality linguini

Olive oil

2 dried chilis or chili flakes

3 cloves garlic minced 1 cup cherry

tomatoes, halved

White wine

Salt Pepper

Parsley, chopped

METHOD

  1. Preheat oven to 180 degrees Celsius
  2. Brush 2 halves of Brolos Australian Lobster with olive oil, place on a baking tray and bake for 12 minutes until the shell is red and the flesh feels firm to the touch.
  3. Remove the raw meat from the remaining 2 raw Brolos Australian Lobster halves. Chop into small chunks and set aside.
  4. Cook the linguini in a large pot of salted water. Cook until al dente according packet instructions.
  5. While pasta is cooking – add enough oil to just coat the bottom of a large pan and add the chilis and garlic cloves to the cold pan and turn on the heat.
  6. When sizzling, add a splash of white wine, the cherry tomatoes, and the lobster shells. Cover the pan, reduce the heat slightly, and let cook until the pasta timer goes off.
  7. When the pasta is finished, remove the lobster shells from the pan, add reserved lobster meat and sautee for 1 minute.
  8. Add pasta to the sauce with ¼ – cup of pasta water.
  9. Don’t forget to take your lobster out of the oven! Rest baked lobster for 5 mins.
  10. Toss the pasta to combine with the sauce, Taste for seasoning and add salt and pepper as required.
  11. Serve pasta with a cooked Brolos Australian lobster half on the side. Garnish with parsley and serve with a lemon cheek.

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