Steamed Rock Lobster with Crème Fraîche Dressing

Reza's African rock lobster is delicately steamed and served with a zingy dip.

  • Serves4
  • DifficultyEasy

For the dressing

1 tsp wholegrain mustard
1 tsp honey
Juice and zest of 1 lime
3 tbsp olive oil
Pinch of chilli flakes
1 tbsp crème fraîche
1 tbsp chives, chopped
1 tbsp coriander, chopped
1 tbsp fennel fronds, chopped

For the lobster or crayfish

4 rock lobster or crayfish
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp black peppercorns
2 bay leaves
1/2 onion
1 stick celery
2 carrots

Add the fennel, coriander, peppercorns and bay leaves and roughly chopped vegetables to a large pot of salted water. Bring to the boil.

Add the rock lobster and boil for seven minutes then remove and allow to cool for a couple of minutes.

Whisk the lime juice into the wholegrain mustard in a glass bowl to emulsify. Add the chilli flakes, the minced garlic, the lime zest and the honey. Stir and then add the salt and a drizzle of olive oil to form an emulsion and then the crème fraîche. Toss in the chopped herbs.

Steamed Rock Lobster with Crème Fraîche Dressing

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