Bill Granger's Lobster with Preserved Lemon

Australian chef and restaurateur, Bill Granger shows us an unusual way to prepare lobster tails with preserved lemons.

Bill Granger's Lobster with Preserved Lemon

Bill Granger's prawns with Preserved Lemon served with kettle crisps
Servings:	Serves 6
Calories per serving:	44
Ready in:	35 minutes
Prep. time:	20 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	18th March 2013

Best recipe review Oh, the cost! 4/5 This woukld be a 5 review if it were not for the cost of a lobster nowdays! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 Large raw Lobster tails or 18 very large King prawns
• 5 tablespoons Belazu extra virgin olive oil
• The juice from ½ a lemon
• 1 red chilli seeded and finely chopped
• 2 tablespoons of chopped preserved lemons (flesh removed)
• 400g green beans, blanched and refreshed and halved
• coriander leaves
• flat leafed parsley

Mise en place (lobster only)

• Preheat the oven to 220° C (425° F - gas 7)

Method (lobster)

1. Make the dressing by combining 4 tablespoons of the olive oil with the lemon juice, 2 tablespoons warm water, the chilli, preserved lemon and some sea salt, in a bowl and whisk thoroughly.
2. Put the beans, coriander and parsley together in a bowl and add half the dressing. Toss gently and arrange on 6 serving dishes.
3. Cut the lobster tails in half lengthways, through the shell and season.
4. Put a large frying pan over a high heat, add 1 tablespoon of olive oil and arrange the lobster tails cut-side down in the pan. Sear for 2 minutes.
5. Put the lobster tails on the hot baking sheet, shell side down and roast for 10-15 minutes until the lobster flesh is opaque and just cooked.
6. Top each salad with lobster or prawns and drizzle over the remaining dressing.

Method (prawns)

1. Make the dressing by combining all of the olive oil (except 1 tablespoon) with the lemon juice, 2 tablespoons warm water, the chilli, preserved lemon and some sea salt, in a bowl and whisk thoroughly.
2. Put the beans, coriander and parsley together in a bowl and add half the dressing. Toss gently and arrange on 6 serving dishes.
3. Leaving the prawns whole and season. You can optionally run a cut along the back of the prawns so they butterfly a little.
4. Put a large frying pan over a high heat, add 1 tablespoon of olive oil and sear the prawns for 2 or 3 minutes or until cooked to your liking.
5. Top each salad with prawns and drizzle over the remaining dressing.

• 

  Stir-fry the prawns

• 

  The ingredients (prawns)

Variations

Sauté a few cloves of crushed garlic in a little olive oil for a minute before searing the prawns.

I didn't buy enough green beans so added half a can of mixed beans to bulk them out a little.

Chef's note

Unfortunately many of the 'farmed' prawns can be a little bland, so I like to marinade them in a few shakes of nam-pla for 30 minutes before cooking to bring a little 'fishyness' back.

See also

Interesting lobster recipes

• All about the lobster
• Lobster roll - a kind of sandwich filled with lobster meat
• Lobster thermidor - lobster cooked with a rich creamy seafood sauce, topped with parmesan cheese
• Lobster Newberg - the story of how Lobster a la Wenberg became Lobster a la Newberg
• Bill Granger's Lobster with Preserved Lemon - Australian chef and restaurateur, Bill Granger shows us an unusual way to prepare lobster tails with preserved lemons
• Spicy prawn ravioli in lobster bisque - a pasta dish with lobster meat
• Lobster and coconut soup with ginger - a Delia Smith cheat to turn a great soup into a brilliant one
• Peppers stuffed with lobster cream (TM) - small sweet peppers filled with a creamy seafood sauce, created with Thermomix
• Lobster bisque - make the classic lobster soup at home
• Prawn thermidor - an economical way to assimilate the classic lobster dish
• Thermidor sauce - make the classic thermidor sauce to use with pasta, vegetables or even as a dip
• Dublin lawyer - a rich Irish seafood dish utilising fresh lobster, cream, whiskey and sometimes mushrooms
• Salmon and prawn tagliatelle - a seafood dish using lobster bisque
• Fish chunks in lobster sauce with fresh pasta - another seafood dish using lobster bisque

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Early Harvest Extra Virgin Olive Oil Unfiltered
• Belazu Preserved Lemon

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