The remote and natural environment in Tasmania is home to some of the freshest ingredients in the world, and its lack of dense population means that fresh food doesn’t have to travel far from where it’s raised or foraged to where it’s eaten. Delicious rock crayfish benefit from native foraged pepperberry as well as samphire, a succulent plant with a crisp, salty taste.
Grilled Rock Crayfish with Short Spine Sea Urchin Butter, Samphire and Charred Lime
Yields: 4 servings
- 2 ea 2-lb rock lobsters*
- 2 sticks high-quality butter
- 1 cup sea urchin tongues
- 1 tbsp ground pepperberries (optional)
- 1 tbsp ground peppercorns
- 1 tbsp fresh dill
- 2 tbsp chives, chopped
- 2 tbsp scallions, chopped
- 2 tbsp parsley, chopped
- 2 tbsp brown butter
- ¼ cup samphire (sea beans) (optional)
- 2 limes for juice
- 1 lime ea for zest
- salt, to taste
- black pepper, to taste
*Recipe calls for rock lobsters. These are also referred to as spiny lobsters. Standard Maine lobsters can be used as well.
1. Make infused butter: Combine butter, sea urchin, herbs, scallions, peppercorns, salt and lime juice. Reserve 1 tbsp of chopped parsley and scallions for garnish.
2. Blanch rock lobsters in boiling water for 2-3 minutes.
3. Remove lobsters from blanching water and split them in half.
4. Grill lobster halves over hot coals until lightly charred and meat has turned opaque.
5. Constantly brush meat with the herb butter while grilling.
6. Quickly sauté sea beans in brown butter.
7. Once meat is firm, remove lobsters to a platter and sauce with more of the herb butter.
8. Garnish with chopped parsley, scallions, sea beans and lime zest.
9. Serve dish with remaining melted herb butter in an uni shell.