Name: Rock Lobster with Asparagus & Cucumbers, Linguine & a Fresh Tomato & Fines Herbes Sauce
Yield: Serves 4
Cuisine: Australian
Ingredients: 4 tablespoons snipped chervil leaves or 2 tablespoons finely chopped curly-leaf parsley; 2 tablespoons snipped French tarragon leaves; 150 g linguine; juice of ½ lime; salt and freshly ground white pepper; 2 tablespoons finely chopped chives; 2 x 750 g live rock lobsters, females if possible; 2 bunches thick asparagus; 120 ml extra virgin olive oil; 1 small clove garlic, peeled; 1 small cucumber; 4 firm ripe tomatoes, peeled and deseeded, then cut in half across their width

Preparation info

Serves
4

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Rather than boil these delicate crustaceans, I prefer to steep them in boiling water in a stockpot with a tight-fitting lid; the residual heat gently cooks the flesh so that it becomes firm rather than tough, with a sweet, fresh flavour. Female lobsters are generally preferred for their sweeter flesh and their roe.

Ingredients

2 x 750 g live rock lobsters, females if possible
2 bunches thick asparagus
1

Oceania
Europe
Australia
France
Fish course
Pescatarian
Mediterranean

Method

Begin by dispatching the rock lobsters. The most humane way to do this is to hold them by the head and, keeping a firm grip, place in a large plastic bucket with a heavy weight on top of them, such as a cast-iron pan or a clean house brick. Pour over sufficient cold water so that they are submerged and leave them to go to sleep. After 10 minutes, remove the weight and li

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Ingredients

Method

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