Lobster Aegean

Aegean Rock lobster is amazing when you have the lobster roe to add it for colour to the pasta. It is important to screen it through a fine screen to remove any sand. The cooking of the lobster requires a quick sauté in the shell and then you open it /centre cut/ to remove the intestinal duct via the rectum. The sauté is made by using a Japanese kushi skewer to maintain the lobsters shape. If the skewer isn’t used the lobster will contract and curl.

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