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Abrolhos Western Rock Lobster, Sweetcorn & Shio Kombu Butter

By Chef Peter Rollinson

Ingredients 

  • Western Rock Lobster: 1 tail

  • Sweetcorn (1 pre-cooked & wrapped in foil, 1 raw): 2 whole
  • Coriander: 1 bunch

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​​Kombu Butter​​​

  • Australian Unsalted Butter at Room Temperature: 250g

  • Australian Parmesan Cheese: 40g

  • Onion Powder: 0.5 tsp​​
  • Garlic Powder: 1 tsp
  • Garlic (minced): 1 pc
  • Mirin: 1 tsp
  • Fish Sauce: 0.5 tsp
  • Shio Kombu (finely chopped): 20g
  • Lemongrass (finely chopped): 1 stick
  • Parsley (chopped): 10g
  • Coriander (chopped): 10g
Directions

  • Make kombu butter by mixing all ingredients together. Can vacuum pack and store in fridge.
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  • Drizzle corn with olive oil, season with salt & pepper, wrap in foil. Bake at 180°C for 45 mins. Cool, then cut off kernels.
     

  • In a large saucepan, melt kombu butter until foaming. Add lobster meat, toss until just sealed. Add corn, heat through until lobster is cooked and corn is hot. Stir in chopped coriander and serve in small bowls.

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