Summer Seafood
INGREDIENTS
Rouille:
- 1 garlic clove
- 1/2 red capsicum, roasted, peeled and deseeded
- 1 egg yolk
- 2 tsp lemon juice
- Pinch saffron threads
- 250ml extra virgin olive oil
- Salt flakes
- Freshly ground pepper
Seafood:
- 2 Lobster tails, approximately 1kg each
- 1 Blue swimmer crab
- 12 King prawns
- 12 oysters, shucked
Pinot and shallot dressing:
- 500ml pinot noir
- 2 shallots, finely diced
- 2 bay leaves
- 4 sprigs thyme
- 1/2 tbs black peppercorns
- Salt flakes
To serve:
- Crushed ice
- Lime wedges
- Garlic and dill aioli
Step 1.
In a bowl of a food processor, combine garlic, capsicum, egg yolk, lemon juice and saffron. Pulse until smooth.
Step 2.
While the motor is still running, gradually add the oil in slow steady streams until mixture thickens. Season to taste with salt and pepper. Refrigerate until required.
In a medium saucepan combine all ingredients except salt, bring to the boil on high heat, Induction setting 8. Reduce heat and simmer on Induction setting 5 until wine has reduced by half.
Step 2.
Remove from heat and set aside to cool. Season to taste. Refrigerate until required.
Place lobster tails in an unperforated steam container and Steam at 85°C for 4 minutes.
Step 2.
Add Swimmer crab to the lobster and Steam for 6 minutes.
Step 3.
Add the prawns into the Steam Oven and continue to Steam for 2 minutes.
Place crushed ice onto a large serving plate.
Step 2.
Top with lobster tails, swimmer crabs, prawns and shucked oysters.
Step 3.
Serve with bowls of rouille, pinot and shallot dressing, aioli and lime wedges.
• Lobster should have an internal cooking temperature of 63°C if using a food probe.
