Australian Gourmet Traveller recipe for salad of rock lobster and pomelo.
Dec 11, 2012 10:17pmBy David Thompson
- Serves 6
This is a great way to make expensive rock lobster go a long way. You can buy deep-fried garlic and shallots in Asian grocery stores, but you'll get an innitely better result if you make your own: simply deep-fry them for a few minutes in hot vegetable oil until they turn golden, stirring with a spider to ensure they colour evenly, then drain on paper towel. Pomelo is a large thick-skinned citrus fruit; if unavailable, use green mango. To segment pomelo, use a small sharp knife to remove the skin, then cut down either side of the white membranes to release the segments. David Thompson always explains at his classes that a Thai dish such as this would traditionally be served at the same time as a number of other dishes - a curry, a stir-fry and a soup, for example - along with steamed jasmine rice.
Ingredients
- 1 live rock lobster (1kg)
- 8 large pomelo segments, broken into small pieces
- 4 stalks lemongrass, white part only, very finely chopped
- 4 red shallots, sliced
- 1 large handful mint leaves
- 1 large handful coriander leaves
- 8 red shallots (extra), thinly sliced and deep-fried
- 6 cloves garlic, thinly sliced and deep-fried
Thai dressing
- 4 coriander roots, scraped
- 1 large red chilli, seeded and roughly chopped
- A few “scud” chillies (see note)
- 3-4 tbsp caster sugar, to taste
- 2/3 cup strained lime juice, more or less, to taste (160 ml)
- 4 tbsp fish sauce, more or less, to taste
Method
Main
1
Place the rock lobster in the freezer for 30-60 minutes until insensible.
2
Meanwhile, to make the Thai dressing, place the coriander root, large chilli, scuds and a good pinch of sea salt flakes in a mortar and pound with a pestle until quite fine. Add the sugar, lime juice and fish sauce and stir until dissolved. Taste: it should be spicy, sour, salty and sweet; adjust if need be.
3
Bring a large saucepan of salted water to a rapid boil. Add the chilled rock lobster and cover to return to the boil as quickly as possible. Cook for 8 minutes from the time it returns to the boil, then plunge it into iced water.
4
Remove the meat from the shell and cut it into 1cm-thick slices. Combine the rock lobster, pomelo, lemongrass, sliced shallots, mint and coriander and toss with the Thai dressing. Serve sprinkled with the deep-fried shallots and garlic.
Notes
Note David Thompson coined the term "scuds" to describe the fiercely hot tiny Thai chillies in the early 1990s, when scud missiles were being used in the Gulf conflict - implying that the use of these chillies can be almost as destructive. It's caught on and now many people are referring to them by this name. They're available in Chinatown and Asian grocery stores, where they may be sold by their Thai name, prik kii nuu suan ("mouse-dropping chillies"). This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.
The Latest from Gourmet Traveller
EntertainingBest whisky glasses to buy for sophisticated dram sipping
Today 3:00am
Restaurant NewsComing soon: Ormeggio team to open new restaurant Postino Osteria in Sydney’s Summer Hill
Yesterday 1:31am
Recipe CollectionsEaster desserts that aren't hot cross buns
Mar 11, 2024
Recipe CollectionsRabbit recipes for Easter
Mar 11, 2024
Recipe CollectionsAll the Easter recipes you need
Mar 11, 2024
Vivid Sydney’s food program is back for 2024
Mar 10, 2024
Travel NewsVirgin Australia is offering 30% off flights to 36 destinations in flash sale
Mar 10, 2024
DestinationsBeyond laneways: A peek into some of Melbourne's most luxe Airbnb stays
Mar 10, 2024
EntertainingGozney's new Arc pizza oven here to heat up the alfresco entertaining game?
Mar 07, 2024
This is how women do it: Leading women in restaurants
Mar 07, 2024
Drinks NewsTop drops: An expert's best tannic wines for March
Mar 07, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Mar 06, 2024
EntertainingYour seasonal guide to luxury Easter eggs, bunnies and hampers
Mar 05, 2024
Food NewsNoma returns to Japan for 10-week Noma Kyoto residency in 2024
Mar 05, 2024
Restaurant NewsNoma, the 'world's best restaurant', is closing in 2025
Mar 05, 2024
Restaurant ReviewsPipis Kiosk: Restaurant review
Mar 05, 2024
Recipe CollectionsOur most popular recipes for autumn
Mar 05, 2024
Travel NewsSeven crossbody bags that make slick travel companions
Mar 03, 2024
Entertaining5 wine fridges to store your vinos for entertaining and longevity
Feb 27, 2024
