Siggi’s at the Port Office opened in the same year as Brisbane’s Expo and celebrated chef Cheong Liew will create a special degustation menu to mark its anniversary next month.
- 8 x 300g green lobster tails
- Fine sliced shallots/spring onions
- 60ml brandy
- 4 limes (for zesting) (cook lime zest in equal parts of white sugar and water for 3 minutes, strain over baking/drying rack and allow to cool)
- 120g cold butter, cut into small cubes
- 150ml fish or vegetable stock.
- 1 small bunch chervil for garnish
- 60ml Southern Comfort
- 30g Dijon mustard
- 50g sugar
- Juice of 1 lime
- 1 tspn Tabasco sauce
- ½ tspn cayenne pepper (Combine ingredients to make glaze)
Blanch green lobster tails in boiling water until lobster colour just changes. Remove and place in pre-prepared ice water to cool. When cool, split lobster lengthways and remove black intestinal tube.
Brush the tail meat with prepared bourbon glaze, place on some of the cut butter, put in baking tray with peeled and wedged parsnips and cover with alfoil and bake for 10-13 minutes at 160ºC.Remove from oven, flame with brandy and squeeze over lime juice.
Using the butter in the tray, baste the lobster and parsnips with this liquid also, brush with more bourbon glaze. Put lobster under grill until some colour is achieved. Place lobster and parsnips on to plate arranging nicely as you go.
Reduce the cooking liquid, including the stock, over low heat until it has reduced by a third and add the cold butter and combine well until a nice sauce forms. Spoon sauce over dish and garnish with cut shallots and prepared lime zest, finish with freshly picked chervil.
Extra large green king prawns can also be substituted for the lobster in this dish.