Name: Lobster, herb and tomato on witlof
Cook time: 10 min
Total time: 10 min
Ingredients: 2 uncooked lobster tails (500 grams); 1 tablespoon olive oil; 40 gram butter; 2 shallots, finely chopped; 1 clove garlic, crushed; 1/2 teaspoon mustard powder; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1 medium tomato, seeded, finely chopped; 2 tablespoon finely chopped fresh flat-leaf parsley and; 2 tablespoon finely chopped fresh chervil; 48 red witlof (belgian endive) leaves

Ingredients

2 uncooked lobster tails (500 grams)

1 tablespoon olive oil

40 gram butter

2 shallots, finely chopped

1 clove garlic, crushed

1/2 teaspoon mustard powder

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 medium tomato, seeded, finely chopped

2 tablespoon finely chopped fresh flat-leaf parsley and

2 tablespoon finely chopped fresh chervil

48 red witlof (belgian endive) leaves

Method

1.Turn tails upside down. Using scissors, cut down each side of the soft skin on the lobster tails. Peel away skin, remove meat from the shell. Cut into 5mm cubes.

2.In a medium frying pan, heat 1 tsp of the oil and a quarter of the butter; cook lobster, stirring, until changed in colour. Remove from pan.

3.Heat remaining oil and butter in same pan; cook shallot and garlic until soft. Remove pan from heat; stir in mustard, rind, juice, tomato, herbs and lobster. Season to taste.

4.Spoon lobster mixture into witlof leaves. Serve immediately.

The same weight of prawns can be used instead of lobster. You will need about six witlof for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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