Every time I travel back to my home in the States, near Boston, I can't believe how much more expensive things are in Sydney. Cars, houses, clothes, electronics... you name it. But nothing quite compares to how much we pay for lobster here in Sydney compared to home. The Gourmet Female still marvels when we drop into Stop & Shop and pick up a couple live lobsters for around $20US. Here in Sydney it's nearly impossible to find live lobsters outside the fish markets so options on lobster usually are limited to cooked lobster tail - at about $35 for one half tail.
Expense aside, we wanted to splurge a little bit last weekend and we picked up a half cooked lobster tail and went about creating a creative dish to make it really sing. I'd much prefer fresh lobster tail but you can still make a really tasty dish with cooked meat.
This dish uses a variation of a broth that I learned from Ben Shewry, from Attica Restaurant, that he taught at the Sydney Seafood School. It complements the lobster and the fresh veggies really round things out. And it's pretty easy to make. You'll need (feeds two):
- 750ml water water
- 220 gram cured chorizo, thinly sliced
- 160 gram sliced prosciutto, diced
- 2 potatoes
- 2 handfuls fresh peas in pods
- fresh tarragon, thinly sliced
With a melon ball tool cut out approximately 10 little potato balls. Shuck the pea pods and set the fresh peas aside. Remove the lobster tail from the shell and cut into bite-sized pieces.
Start the broth by bringing the water to the boil and adding the chorizo and prosciutto. Let the broth simmer for 35 minutes. Add water if necessary to finish with about a cup and a half of broth.
Add the potatoes and cook for a further 7 minutes. Add the peas and finish for another 3 minutes.
Place equal amounts of lobster into each bowl and then fill with broth, potatoes, and peas. Sprinkle with a pinch of salt and top with a few slices of tarragon. Not much work but it's one of our new favourite dishes.
Did you make this dish? What did you think? Let us know!