COOKING with STEAM OVENS
Lobster with chilli and coriander butter
SERVES 4 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION AND RESTING TIME)
4 lobster tails, about 250g each,
defrosted if frozen
1 tablespoon extra virgin olive oil
12 coriander leaves
finely sliced chilli, optional
lime wedges, to serve
CHILLI AND CORIANDER BUTTER
100g softened butter
1 teaspoon finely grated lime rind
½ fresh long red chilli, seeded,
chopped finely
2 tablespoons finely chopped
fresh coriander
1 CHILLI AND CORIANDER BUTTER Combine ingredients in a medium bowl. Shape into a log; wrap in baking paper or plastic wrap. Chill for 30 minutes or until firm enough to cut.
2 Skewer lobsters with two metal or wooden skewers each to stop curling. Blanch tails 2 at a time in boiling water for 1 minute; refresh in iced water until cool, drain. Remove shells by cutting ribs on underside with kitchen shears, trim sharp points on shell, then push shell away from lobster sides a section at a time.
Place lobster tails individually into small vacuum sealing bags, adding
