Fresh Lobster Rolls

Poached Lobster

3 cup fish stock

1 cup orange juice

¾ cup fennel

¾ cup celery

½ cup sliced leeks

3 clove garlic

1 tbsp orange zest

1 tbsp salt

1 tsp fennel seeds

1 tsp coriander seed

1 tsp black pepper

1 star anise

Prepare court bouillon in saucepan by combining all ingredients bring to boil then simmer for 20 mins.

Remove from heat and cool liquid to 60°c.

Add lobster meat to warm liquid and poach for4 to 5 mins, until the firm up and turn pink.

Chill lobster in liquid.

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Lobster Salad

5 small lobster tails - Poached

2 tbsp peeled and diced granny smith apples

2 tbsp diced avocado

2 tsp chopped fresh tarragon

2 ½ tbsp fresh egg mayo

2 tsp lime juice

Salt

Pinch cayenne pepper

Remove lobster from liquid and slice.

Combine lobster, apples, avocado and tarragon.

In separated bowl mix mayo and lime juice andfold gentle into lobster.

Season with salt and cayenne.

Spoon lobster mix into fresh crusty rolls.

Note: for those that can't be bothered cooking, you could use cooked lobster or prawn meat.

NOTE: Medium to Heavy Cooking - ST SP

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