Southern Rock Lobster with Sweet Chilli & Lime Dressing
Defrost the Ferguson Australia Southern Rock Lobster in the fridge over night or in cold water (in its bag).
Mix lime, sweet chilli & seeded mustard together & taste to see if the balance is to your palate.
Cut leafs away from the stem & wash under cold water then set aside.
Turn the lobster over on its back & slice the soft shell where the tail meets the body. Once the tail has been separated from the body, turn it over to the soft shell side & slide down side of the meat. If done correctly grab the soft shell & pull back down towards the tip of the tail. This should expose the meat so it can be pulled out of the shell.
Clean the meat under cold water & pat dry, now it can be sliced into medallions about 2cm thick.
Place 2 cos leafs on a plate & then a medallion & spoon the dressing over the top, repeat this process until you have the desired height.
Serve with a fresh lime wedge on the side.
(Dietary specifications: Gluten free, lactose free)