Rock lobster lettuce rolls with chervil + rock lobster sauce

Name: Rock lobster lettuce rolls with chervil + rock lobster sauce
Yield: Serves 6
Ingredients: 1 clove garlic, chopped; ½ cup extra-virgin olive oil; 2 x 500 g green lobsters*; ¼ cup picked chervil leaves; salt, to taste; freshly ground white pepper, to taste; 2 iceberg lettuce; 500 g tomatoes, chopped; ¼ cup brandy*; 1 cup dry white wine; 1 small brown onion, chopped; 100 g arborio rice; 1 small brown onion, roughly chopped; 2 cups hot lobster stock, reserved from above; chervil leaves, extra, for garnish; 1 tablespoon oil, retained from above

Preparation info

Serves
6

Difficulty
Medium

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

When I first developed this recipe, I made it with cabbage, but as it was so tiresome making perfect little rolls with the thick cabbage leaves, I moved on to using ordinary iceberg lettuce. This recipe makes the most of the lobster, using the shells for stock and sauce.

Ingredients

2 x 500 g green lobsters*
½ cup extra-virgin olive oil
1

Fish course
Pescatarian
Gluten-free

Method

Preheat oven to 220°C. Roast lobsters on a baking tray for about 10 minutes, until they just turn red (don’t overcook). Allow to cool, then re