Beurre Blanc Lobster
To make the beurre blanc sauce: combine the sliced shallot, garlic, bay leaf, wine and vinegar and simmer over a low heat.
Reduce until you reach a glass consistency then add a dollop of cream.
Take off the heat and whisk in the soft butter until it reaches a nice, buttery and smooth consistency. Season to taste.
Cook the Ferguson Australia raw lobster halves on the bbq until they reach reach 40 degrees in centre. Flash in the oven for a minute with a drizzle of olive oil. Once completed, pour over the beurre blanc sauce and hit it with shallots.
Thinly slice celery and break up dill leaves, adding them to the lobster. Finish with cracked pepper.
Share with your loved ones any night of the week.
Recipe by Arkhe Chef Maria Delengas