INGREDIENTS
1 x 400g green Rock Lobster tail
1½ tablespoons extra virgin olive oil
25g butter
200g kipfler potatoes, boiled, peeled and sliced (see notes)
Salt flakes and freshly ground black pepper, to taste
2 tablespoons verjuice (see notes)
½ bunch chives, finely sliced
METHOD
Place the Rock Lobster tail on its backs on a chopping board. Use kitchen scissors to cut down either side of the underside of the shell. Pull shell back and remove the meat in one piece. Remove the digestive tract that runs through the top half of the meat (you may need to make a small incision).
Heat olive oil and half the butter in a frying pan over a medium heat. Add the potatoes in a single layer, sprinkle with salt and pepper and fry until golden brown on both sides, 5-10 minutes. Remove with a slotted spoon and keep warm.
Wipe out pan. Melt remaining butter in the pan, add the Rock Lobster meat and cook for 1-2 minutes on all sides to seal and develop a light crust. Leave to rest for a few minutes, then slice into 8 pieces.
Meanwhile, add the verjuice to the pan, increase heat to high and stir to combine well with the cooking juices. Return Rock Lobster slices to the pan for 30 seconds each side.
Divide the potatoes between warmed plates, top with Rock Lobster slices, sprinkle with chives and serve.
