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Grilled rocklobster with zucchini and creamy lemon pesto
(Serves 1)
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Ingredients:
1 fresh western rocklobster, about 500 g, split through the
top and butterflied and washed
olive oil
¼ lemon
1 medium
zucchini, cut into ribbons as far as seed section
Pesto:
50 mL olive oil
2 tblsp pine nuts
2 cloves garlic, crushed
juiced and grated rind of 1 lemon
6 large sweet basil leaves, finely sliced
1 small sprig dill, chopped
100 ml cream
sea salt and freshly ground pepper to taste for seasoning
10 g grated parmesan cheese
Garnish:
3 leaves each, red and white witlof
fresh watercress and a fresh lemon
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Method:
Preheat oven to 200°C.
Lay rocklobster flat and season well.
Heat a heavy-based pan to medium, add a splash of olive oil and
place rocklobster flesh side down in pan.
Sauté until golden brown, squeeze with lemon
and allow to caramelise 30 seconds. Remove from pan and bake in
oven for 5 minutes.
Blanch zucchini ribbons for 10 seconds, drain and toss with a little
oil, salt and pepper.
Pesto
Heat a small pan on low heat, add olive oil and sauté pine
nuts until golden.
Add garlic and lemon rind and cook for 30 seconds more.
Stir in basil and dill and cook until wilted, then add lemon juice,
cream and seasoning and reduce to a light sauce consistency.
Add parmesan just before serving.
For one option to serve, place zucchini around border
of preheated platter, fan witlof alternately at one end and arrange
rocklobster over base of witlof.
Spoon pesto around end of platter and garnish head of rocklobster
with watercress and top with lemon wedges
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