“This is a really great way to make the oyster mushrooms sort of meaty – they naturally have that substance to them already, but by the way we cook them you get a lovely caramelised surface, so you get this really deep, roasty flavour.”
BAY LOBSTER WITH FENNEL & FINGER LIME SALAD
6 Australian Bay lobsters (Moreton Bay bugs)
1 small fennel bulb, thinly sliced
4 radishes, thinly sliced
4 long green shallots, thinly sliced
3 finger limes, pearls removed
2 avocados, chopped
2 cups mixed soft herb leaves, chopped (we used dill, parsley, tarragon, fennel fronds and chives)
2 tbs sour cream Juice of
1 lemon Extra virgin olive oil, to drizzle
Bring a large saucepan of salted water to the boil. Add lobsters and cook for 6 minutes or until the shells turn orange. Quickly refresh in iced water and, as soon as they are cool, drain on a towel. Using a large, sharp knife, split the lobsters in half lengthways. Clean the heads and remove the vein. Chill until ready to serve.
Place fennel, radish, shallot, finger lime, avocado and herbs in a large bowl with the sour cream and lemon juice and gently mix to combine. Season with salt flakes and freshly ground
