Rock lobster lettuce rolls with chervil + rock lobster sauce

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

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.