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VASILIKI
B N RO K LO C
R E M M SU RECIPES
LObster
With
LEMON & TARRAGON BUTTER
Looking to vamp up your Vasiliki Southern Rock Lobster? Give this ‘easy as’ recipe from Great Australian Seafood a go!
ingredients 1 x cooked Vasiliki Southern Rock Lobster 250g unsalted butter, diced 1 tsp finely grated lemon zest Juice of 1 small lemon 1 tbsp finely chopped tarragon leaves (extra to serve) Baby cos lettuce, salad dressing & fresh chives (to serve)
METHOD 1. Melt the butter in a medium saucepan over a low heat stirring constantly with a whisk, using a spoon skim off the foam that rises to the top. Remove from the heat, add the lemon zest and stir. Now, very slowly add the lemon the juice and whisk constantly. Season with salt and pepper to taste. 2. Place your lobster onto a serving platter and arrange the bite sized pieces in the shell, spoon over the butter sauce, top with fresh tarragon leaves. 3. Serve with baby cos lettuce wedges topped with a creamy salad dressing and a sprinkle of fresh chives.
BBQ LObster With
&
CORN
GINGER BUTTER
ingredients 3 spring onions, white and green parts divided 300g unsalted butter, softed 2 tsps finely grated fresh ginger 6 corn cobs, husks and silk removed Olive oil for coating 6 x Vasiliki Southern Rock Lobster tails, halved lengthways 400g green beans, trimmed 1 tbsp sesame seeds, toasted 2 limes Crushed chilli flakes (optional, to serve)
METHOD 1. Prepare a barbecue for high heat. Finely chop white parts of spring onions. In a medium bowl, combine the white parts of the spring onions, butter, ginger and 1½ tsp sea salt flakes. Transfer half the butter mixture to a small serving dish and reserve. 2. Brush the corn with oil. Barbecue the corn, turning occasionally, for 8 minutes or until charred and tender. Brush the corn with a little of the remaining butter mixture. Season with salt. Cut each corn cob crossways into four pieces and place on a large serving platter. Cover to keep warm. 3. Meanwhile, brush the lobster tails with oil. Barbecue the lobster tails, cutside down, for 3 minutes or until char-marks appear on the meat. Turn over lobster tails, brush the meat with the butter mixture and cook for a further 3 minutes or until cooked through. Transfer to the serving platter. Cover. 4. Toss green beans with enough oil to coat. Barbecue, turning, for 5 minuts or until slightly charred and crisp-tender. Season and transfer to serving platter. 5. Finely chop green parts of the spring onions. Sprinkle the sesame seeds and spring onions over the lobster mixture. Finely grate lime rind and sprinkle over the platter. Quarter limes and squeeze a little lime juice over the lobster mixture and arrange lime wedges on platter. Sprinkle with the chilli flakes, if using. Serve with the reserved butter mixture. Recipe sourced from taste.com.au
LObster This delicious recipe from Taste is sure to impress and it’s even better with a little Vasiliki Southern Rock Lobster thrown in!
&
RICOTTA TORTELLiNI
ingredients HOMEMADE PASTA DOUGH 200g plain flour, sifted 2 eggs PROSECCO & TOMATO SAUCE 2 tsp olive oil
3 tomatoes, chopped 1 tsp caster sugar 50g unsalted butter, chopped 1 cup (250mL) prosecco or champagne Tabasco sauce, to taste Juice of 1/2 lemon Dill sprigs (optional, to serve) LOBSTER & RICOTTA FILLING 1 tbsp olive oil
2 eschalots, very finely chopped 2 garlic cloves, crushed 1/2 cup (125mL) prosecco or champagne 400g Vasiliki Southern Rock Lobster meat, chopped 1/3 cup (80g) ricotta Juice of 1/2 lemon
METHOD 1. To make pasta dough: Whiz flour and eggs in a food processor until mixture comes together in clumps. 2. Turn out onto a lightly floured work surface and knead for 2-3 minutes until smooth. Enclose in plastic wrap and chill for 15 minutes to firm up. 3. Divide dough in half, then enclose 1 portion in plastic wrap and set aside. 4. Start on the thickest setting of your pasta machine and run the dough through 1-2 times, folding it in half each time until elastic. Keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. Place pasta on a flour-dusted tray and cover with a tea towel while you roll remaining dough. 5. For the filling: Heat oil in a frypan over medium heat. Add eschalot and garlic, then cook, stirring, for 3-4 minutes until softened. Add prosecco, then bring to a simmer and cook for 2 minutes or until slightly reduced. Add lobster and cook for a further 1 minute. Transfer mixture to a food processor. Add ricotta, egg and lemon juice. Pulse until a coarse paste, then season. Transfer to a bowl, then cover and chill until needed. 6. To make the prosecco and tomato sauce, heat oil in a saucepan over medium heat. Add tomato and cook for 2-3 minutes until slightly softened. 7. Add sugar and butter, then cook for 2-3 minutes until butter melts. Add prosecco, then cook for 25 minutes or until liquid has reduced by half. Remove from heat and use a stick blender to process until smooth. Stir in Tabasco and lemon juice to taste. Season and keep warm until ready to serve. 8. Cut pasta dough into six 12cm squares. Place 2 tsp lobster filling in the centre of each pasta square, brush edges with water and fold into a triangle, pressing to seal and pushing out as much air as possible. Fold the 2 corners on the longer side into the centre and pinch together. Place on a floured tray and repeat with remaining pasta dough and filling. 9. Cook tortellini in a large saucepan of boiling, salted water for 3-4 minutes until al dente. Drain, then serve with the sauce and garnish with dill sprigs, if using.
Recipe sourced from Jamie Oliver
GRILLED LOBSTEr ROLLS ingredients 85g butter 6 submarine rolls 500g cooked Vasiliki Southern Rock Lobster 1 stick of celery 2 tbsp mayonnaise 1/2 an iceberg lettuce
METHOD 1. Remove the butter from the fridge and allow to soften. 2. Preheat a griddle pan until really hot. 3. Butter the rolls on both sides and grill on both sides until toasted and lightly charred (keep an eye on them so they don’t burn). 4. Trim and dice the celery, chop the lobster meat and combine with the mayonnaise. Season with sea salt and black pepper to taste. 5. Open your warm grilled buns, shred and pile the lettuce inside each one and top with the lobster mixture. Serve immediately.
Recipe sourced from Donna Hay
WASABI MAYO LOBSTEr ROLLS ingredients 1/2 cup Japanese mayonnaise 2 tsp wasabi paste 300g cooked Vasiliki Southern Rock Lobster Salt and pepper (to taste) 4 hot dog rolls 70g pickled ginger 2 tsp black sesame seeds Baby shiso leaves (to serve)
METHOD 1. Place the mayonnaise, wasabi, lobster, salt and pepper in a bowl and mix to combine. 2. Divide the lobster mixture between the rolls, and top with the ginger, sesame seeds and shiso leaves to serve.
LObster
&
SUMMER FRUIT SALAD
Nothing says ‘summer’ quite like this dish from Taste; paired perfectly with Vasiliki Southern Rock Lobster.
ingredients
3 baby cos lettuce, leaves separated, torn 1 bunch rocket, trimmed 1 large avocado 1/2 medium red onion, thinly sliced 1/2 cup fresh mint leaves 1/2 cup fresh coriander leaves 1 large mango, thinly sliced 120g fresh raspberries 2 x Vasiliki Southern Rock Lobsters 1/4 cup lemon juice 2 tbsp olive oil 2 tsp Dijon mustard Pinch of caster sugar
METHOD 1. Arrange lettuce and rocket on a platter. Cut avocado in half and remove the stone. Peel and slice. Arrange over salad with onion, mint, coriander, mango slices and raspberries. Top with lobster meat. 2. Whisk juice, oil, mustard and sugar together in a small bowl until combined. Drizzle over salad. Serve.
SOUTHERN fried
aussie king prawns
ingredients 1 tbsp mild American mustard 1 egg 1 & 2/3 cups buttermilk 1.5kg green Australian King Prawns, peeled, deveined, tails intact 1/2 cup whole-egg mayonnaise 1/2 cup sour cream 2 tbsp chopped fresh fill (extra to serve) 2 tbsp chopped fresh chives (extra to serve) 1 small garlic clove, crushed 1 tbsp lemon juice (plus wedges to serve) Vegetable oil 2 cups self-raising flour 1 tsp salt 2 tbsp cajun seasoning
METHOD 1. Place the mustard, egg and 1 & 1/2 cups of the buttermilk in a large bowl. Whisk to combine. Add the prawns. Cover and place in the fridge for 15 minutes. 2. Meanwhile, whisk the mayonnaise, sour cream, dill, chives, garlic, juice and remaining buttermilk in a small bowl until smooth and combined. Cover and place in the fridge until required. 3. Pour enough oil to come halfway up the side of a wok or large saucepan. Heat over medium-high heat until the temperature reaches 180C on a cook’s thermometer. Place a wire rack over a rimmed baking tray. 4. Combine the flour, salt and seasoning in a shallow dish. Coat prawns well in flour mixture (you shouldn’t be able to see the prawn flesh). Cook prawns, in five batches, for 1 to 2 minutes or until golden, crisp and just cooked through. Serve prawns with lemon wedges and ranch sauce, sprinkled with extra dill and chives. Recipe sourced from Great Australian Seafood.
aussie PRAWN panzanella SALAD
Great Australian Seafood strikes again with a staple salad for your summer nights! Grab some of our incredible prawns to really impress.
ingredients 24 large cooked Australian Prawns 6 slices ciabatta, cut thickly Olive oil for brushing 1 clove garlic, halved
DRESSING
1/2 cup red wine vinegar 1/2 cup olive oil 1 tsp fennel seeds, ground
Sea salt & freshly cracked black pepper 1 Lebanese cucumber, peeled & sliced 1 small red onion, thinly sliced 500g mixed cherry tomatoes, halved Fresh basil to serve
METHOD 1. Preheat a barbecue or grill plate over a high heat. 2. Peel and devein the prawns, leaving the tails intact. Brush the bread and prawns with oil, rub with garlic and season with salt and pepper. Cook bread for 2-3 minutes each side or until bread is charred then warm prawns in pan. 3. Place cucumber, onion, tomatoes, prawns and bread into a bowl, season with salt and pepper and pour over dressing. 4. Toss to combine and allow to stand for 10-15 minutes. To make dressing, place vinegar, oil & fennel seeds into a small bowl and mix to combine. Top with fresh basil to serve.
PRAWN ROLLS WITH
CORN AVOCADO SMASH
A fresh and zesty recipe by Great Australian Seafood to make any summer BBQ an absolute feed!
ingredients 24 large cooked Australian Prawns
1 garlic clove, crushed
2 corn cobs, husks removed
1 small red chilli, finely chopped
Olive oil for brushing
1/2 cup coarsely chopped coriander
5 limes, halved 1/2 small Spanish onion, diced
Soft white rolls and hot sauce to serve
METHOD 1. Preheat a barbecue to high. Drizzle corn with a little oil and grill for 10-15 minutes, turning occasionally, until tender and slightly blackened. At the same time, barbecue lime halves for 4-5 minutes, cut-side down, until slightly blackened. 2. Drizzle prawns with a little oil and squeeze over the juice of a barbecued lime half. 3. Scoop avocado into a bowl, add onion, garlic, chilli and a little oil, season to taste and coarsely crush. Squeeze in juice of barbecued lime to taste, stir in coriander and set aside. 4. Barbecue the prawns, turning once, until they’re just cooked through (3-4 minutes). Meanwhile, cut corn kernels from cobs. Remove prawns from barbecue and tuck hem into fluffy rolls with corn, smashed avocado and mayonnaise. Serve with barbecued lime halves and hot sauce as an option.
Recipe sourced from Great Australian Seafood
BBQ Aussie PRAWNS WITH SRIRACHA mayO ingredients 16 extra-large green Australian King Prawns, butterflied Olive oil Sea salt Fresh lime, corainder and Sriracha mayo to serve
METHOD 1. Preheat your BBQ to a high and give your prawns a lovely brush of olive oil. Place them flesh side down on the BBQ, and cook for 2-3 minutes, then turn over for another 2-3 minutes shell-side. 2. Throw them on a plate, drizzle with olive oil, sprinkle with sea salt and serve with Sriracha mayo, fresh lime and coriander.
grilled PRAWNS WITH champagne BEURRE blanc Recipe sourced from Love Australian Prawns
ingredients 12 extra large green Australian prawns, butterflied Olive oil for brushing Sea salt Watercress and micro parsley to serve BEURRE BLANC
2 eschalots, finely diced 1/2 cup champagne 1/4 cup white wine vinegar 200g butter, cubed 75mL lemon juice
METHOD 1. To make beurre blanc, combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid. Strain, reserving liquid. Return liquid to pan and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm. 2. Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through. 3. Serve with beurre blanc, watercress and micro parsley.
COCONUT PRAWN &
Cucumber
It doesn’t get more summery than this recipe from Great Australian Seafood!
ingredients
rice paper ROLLS
20 small green Australian Prawns, peeled, deveined, tails intact 2 eggs, lightly beaten 1/4 cup plain flour 1 cup shredded coconut Vegetable oil, for shallow frying 10 rice paper rounds 5 Lebanese cucumbers, thinly sliced 1 cup Vietnamese mint leaves 1 cup Thai Basil leaves 2 avocados cut into thin wedges Candied cashews 1/2 cup caster sugar 2 tbsp water 1 tbsp lime juice 1 tbsp lime zest 1 cup salted roasted cashew nuts Juice of 1/2 lemon Lime chilli dipping sauce 1/3 cup lime juice 1 tbsp fish sauce 1 tbsp finely grated palm sugar 1 small red chilli sliced
METHOD 1. To make the lime dressing: place all the ingredients into a bowl and mix. 2. To make the candied cashews: place the sugar and water into a small saucepan over high heat, stir until sugar dissolves and boil until starting to go golden. Add the lime zest and juice and bring back to the boil. Add the cashews and mix to coat. Spread out onto a tray to cool and then roughly chop. 3. Season the flour with salt and pepper. Dip each prawn in flour then into the egg & roll in coconut to cover, set aside. Heat oil in a large deep sided frying pan or wok to 180C. Cook prawns in batches for 3-4 minutes or until golden and crisp. Set aside keep warm. 4. Soak rice paper rounds one at a time in cold water until softened. Spread out onto a clean work surface and top with four cucumber strips. Top with prawns, mint, basil, avocado and roll, folding in the sides to enclose. Repeat with remaining ingredients. Serve with dipping sauce extra herbs and candied cashews.
SEARED scallOps & BROWN BUTTER LEMON PAN SAUCE Recipe sourced from Bon Appetit
ingredients 3 lemons Small handful of chives 12 large dry sea scallops Kosher salt, freshly ground pepper Olive oil or vegetable oil 3 tbsp unsalted butter, cut into pieces 2 tsp drained capers
METHOD 1. Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have ¼ cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside. 2. Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate. 3. Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
creamy GARLIC
scallOps
Recipe sourced from Cafe Delites
ingredients 2 tbsp olive oil
1 cup heavy cream
600g scallops
1 tbsp lemon juice
2 tbsp unsalted butter
1/4 cup chopped parsley
4-5 large garlic cloves, minced Salt and fresh ground black pepper (to taste) 1/4 cup dry white wine
METHOD 1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels. 2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). 3. Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate. 4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute). 5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened. 6. Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley. 7. Serve over rice, pasta, garlic bread or steamed vegetables.
GRILLED scampi
with C HILLI herb & garlic
ingredients 1kg Scampi 1 tsp salt 3 tbsp fresh rosemary, finely chopped Lemon zest 1 tsp finely chopped parsley 2 cloves of garlic, finely minced 1 tsp of chilli flakes (optional) Olive oil 1 lemon
METHOD 1. Preheat oven grill to 250˚C or a barbecue to high. 2. Slice each scampi in half, removing the vein – any easier option is to let us butterfly them open for you. 3. Place scampi on a grill proof tray. Mix salt, rosemary, parsley, lemon zest, garlic and chilli flakes together. Sprinkle the season mixture over the scampi and drizzle with olive oil. 4. Cook scampi over the grill for about 3 minutes – checking in to ensure the meat is cooked through. 5. Serve with a squeeze of lemon juice. Recipe sourced from Manettas Seafood Market
salt & SCAMPI PEPPER with garlic
A quick and easy recipe from SBS to make your scampi more exciting!
mayOnnaise
ingredients 1kg raw Scampi, peeled and deveined Vegetable oil 100g potato starch 1 spring onion 1 bird’s eye chilli, thinly sliced 1 garlic clove, crushed GARLIC MAYONNAISE 3 garlic cloves 2 egg yolks 1 tbsp lemon juice 1/2 tsp salt 1/4 finely ground white pepper 200mL vegetable oil 50mL olive oil SALT & PEPPER SEASONING MIX 1 tbsp salt
1 tsp sugar 1 tsp ground white pepper 1 tsp ground ginger 1/2 tsp Chinese five-spice
METHOD 1. To make the mayonnaise, first secure your bowl on the work surface. Sit the bowl on a folded tea towel so it doesn’t move around. 2. Using a mortar and pestle, bash the garlic cloves into a paste. 3. In a bowl, combine the garlic paste, egg yolks, lemon juice, salt and white pepper and whisk well. Combine the vegetable oil and olive oil and add it to the egg yolk mixture, adding only a few drops of oil at a time, whisking slowly as you add the oil. Once you have added about 50 ml of oil, you can continue to add the oil in one slow, steady stream, whisking slowly, until thick and emulsified. 4. Place the mayonnaise in a container, cover with a lid or plastic wrap and refrigerate for up to 1 week. 5. To make the salt and pepper seasoning mix, combine all the ingredients in a bowl and set aside. 6. Fill a wok or deep-fryer one-third full of oil and heat to 180C or until a cube of bread dropped into the oil browns in 30 seconds. 7. Working in batches, dust the scampi with the potato starch, shake off the excess starch, then add a few at a time in quick succession to the oil. Deep-fry for 2 minutes (or until golden), then carefully remove to a colander to drain. 8. Drain all but 2 teaspoons of oil from the wok, then return the wok to the heat. Add the spring onion, chilli and garlic, toss to combine, then add the scampi. Continue to toss the scampi in the wok while sprinkling over 2 teaspoons of the salt and pepper seasoning mix, or more to taste. Place the scampi in a serving bowl and serve with the garlic mayonnaise for dipping.