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Raw Lobster, Young Almonds, Bergamot Marmalade, Grapefruit, Green Mango, Elder, Chamomile

With the Margaret River Gourmet Festival around the corner, featured chef Peter Gilmore shares his delicious and beautiful recipe for you to try at home!


  • Young almonds 1 per portion either green or if older, peeled and lightly toasted

  • Elderflowers picked a la minute approx 6 flowers/portion

  • Dried chamomile dusted through a sieve 1 small pinch/portion

  • 3g creme fraiche D’isigny

  • 1g lemon juice/portion

  • Grapefruit segmented, frozen with liquid nitrogen and smashed. Approx 12 portions per fruit

  • Lobster, depending on size, we get 10 portions from a 250g marron

  • Green mango, slice at 2mm thick on slicer, cryovac with pickling liquid 1 mango does approx 30 portions

  • Pickling Liquid

  • Verjuice

  • 10% sugar to weight of verjuice

  • Bergamot Marmalade

  • 9 lemons

  • 2 orange

  • 3 bergamot ( or 5 oranges and bergamot food grade oil)

  • 200g sugar

  • 200ml water


  • 1.

    Zest all citrus and blanch zest 3 times starting in cold each time. Finely dice zest.

  • 2.

    Segment citrus and keep juices. Dice segments and cook down with water, juice and sugar till reduced by half. Add zest and reduce by further half. Taste and adjust sugar to taste.

  • To Assemble:

  • 1.

    Place a dot of bergamot marmalade in glass, add a larger dot of lemon syllabub( crème fraiche and lemon juice with salt whisked together) Place in a slice of mango, 1 green almond and top with frozen grapefruit segments. Dress raw lobster with oil, salt and chamomile powder and place on top. Garnish with elderflowers.


Recipe from Peter Gilmore who joins the celebrity chef line up at the inaugural Margaret River Gourmet Escape. Set against the stunning back drop of Western Australia’s remarkable South West region, the Margaret River Gourmet Escape showcases over 20 international and local food and wine experts at the ultimate in culinary adventure and will take place this November, from Thursday 22 to Sunday 25.

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