Southern Rock Lobster Cigar
Method Blanch the lobster in boiling water for 2 minutes, then transfer to an ice bath for a few minutes.
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Ingredients
- 1 southern rock lobster
- 250g white fish trim
- 1 egg white and yolk, separated
- 50ml cream
- 1 eschalot, finely diced
- 6 cloves garlic, finely diced
- ½ bunch chives, finely diced
- 1 lemon, zested and juiced
- 2tsp olive oil
- 6 sheets brik pastry
- 1 stick celery
- 1 bunch radish
- 200g home made tartare sauce
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