Native lobster by Chef Andre Garrett

Native lobster, baby artichoke barigoule and Iberico ham

4 portions

4 native lobsters 450 – 500g each

Black peppercorns

Dried fennel

Banana shallot

Preparation

1. Bring a large enough pan of water to the boil, to hold both lobsters, flavour with peppercorns, sliced shallot and the dried fennel and add a pinch of salt.

2. Hold the water just below the boiling point and cook both lobsters for 2 minutes.

3. Take out and remove the tails and claws. Then replace the claws for a further 3 minutes.  Crack the tails and remove the meat, being careful to keep the tail end complete.