Her Split and Chargrilled Lobster with Brandy Butter recipe
Bethany from the Mayfair Hotel spoke to Inside South Australia about her favourite festive recipe.
Q. Why do you love this recipe?
For the great flavour combination and the simplicity! Lobster and brandy has been a flavour combination I have always loved. Brandy goes hand in hand with Christmas even the classic Lobster Thermidor has a splash of tipple in the recipe! In keeping with making Christmas practical, my recipe for brandy butter is easily prepared the day before. Simply split and chargrill a green lobster. Chargrill the shell side first as this will ease the meat away from the shell. Add slices of butter to the flesh and finish in the oven on a medium heat. The butter will keep the flesh juicy and not over power the flavoor of the lobster.
Q. What makes it perfect for Christmas?
Lobster season is at its peak over Christmas. It is terrific local produce to be shared with friends and family for a special occasion. An Australian Christmas is warm and the seafood platter seems more appropriate to our lifestyle, most welcome in my house!
Q. Where can you purchase the ingredients?
Green lobsters can be purchased through most fish mongers, although Ferguson Seafood are able to procure live.
Q. What would you pair with it?
I am a little partial to a lovely sparkling from the Adelaide Hills! Try the Romney Park Blanc D Blanc
Q. What’s your top Christmas day cooking tip?
Plan and prepare the day before, then Christmas Day will be relaxing and enjoyable.
– RECIPE –
600gram lobster per person Split length wise, brushed with butter and chargrilled for 2 minutes Pop onto a tray add slices of brandy butter and cook for 10 minutes on a medium heat in the oven Brandy Butter Ingredients
200grams butter softened to room temperature
70 ml of brandy St Agnes
I tablespoon ground white pepper
1 teaspoon salt flakes
3 cloves of confit garlic cloves
2 teaspoons Dijon mustard
2 finely diced shallots
- With a splash of olive oil, cook the shallots in a pan on low heat without colour, then turn the flame off allow to cool then Add brandy
- Add to the electric mixer the softened butter, confit garlic, Dijon mustard, white pepper, sea salt Mix until smooth
- Add the cooled shallots and brandy mixture, mix in slowly until incorporated
- Turn out onto baking paper and roll into logs.
- Keep refrigerated until needed
1 cup of rice to 11/2 cups of water
A pinch of saffron
1 tablespoon butter
- Place rice and a pinch of saffron in a saucepan and add water to 2.5cm above the rice
- Bring to the boil with a tight fitting lid, turn heat to low and cook for 13/15 minutes
- Stand for 5 minutes, add a knob of butter then fluff up with a fork.