A sophisticated recipe for fish stuffed lobster tails served with assorted green salad accompaniments.


  • 12 Norway lobster tails

  • 50g fish-saffron stuffing

  • salt and pepper

  • Sauce

  • 200ml fish stock

  • 60ml orange juice

  • 60ml Noilly Prat

  • 4 ml white wine

  • 30g basil leaves

  • 20g parsley leaves

  • 80ml mild olive oil

  • 10ml lime olive oil

  • 1 knife tip starch

  • salt and pepper

  • Salad

  • 100g pea sprouts

  • 40g apple, cut into fine julienne

  • 2 tbsp pomegranate kernels

  • 1 tsp lime juice

  • ½ tbsp rapeseed oil

  • ½ tbsp pine nut oil

  • ½ tsp tarragon mustard

  • splash white balsamic vinegar

  • salt and pepper

  • Amaranth – Crystalline

  • 150 g fondant

  • 100 g glucose

  • 10g butter

  • 15g amaranth


  • 1.

    Peel and clean the Norway lobster and season with salt and pepper

  • 2.

    Wrap 3 pieces with the fish farce and roll in cling wrap and silver foil

  • 3.

    Store in the fridge

  • Sauce:

  • 1.

    Reduce the Noilly Prat, orange juice and white wine by half

  • 2.

    Add the fish stock and simmer for 5 minutes.

  • 3.

    Lightly thicken with the starch

  • 4.

    Blend the warm sauce with the herb leaves and add the different oils very slowly until emulsified

  • 5.

    Strain and season as required and needed

  • Salad:

  • 1.

    Cut the pea sprouts in 5 cm lengths, wash and dry them

  • 2.

    Mix the lime juice, oils, mustard and seasoning to a nice tasty dressing

  • 3.

    Before serving mix the dressing with the sprouts, apple and kernels

  • Amaranth – Crystalline:

  • 1.

    Cook the glucose and butter to 150°C and cool it down on baking paper

  • 2.

    Blend the cold glucose very finely

  • 3.

    On a silicon mat place a stencil (15cm x 3cm) and sprinkle the sugar powder over

  • 4.

    Sprinkle the amaranth on top and bake at 180°C for 2-3 minutes

  • 5.

    Still warm, place over a 4cm diameter roll and chill down

  • To serve:

  • 1.

    Poach the Norway lobster rolls for 2 minutes in 90°C water

  • 2.

    Let rest for 3 minutes

  • 3.

    Unpack and cut in half

  • 4.

    Serve with the salad and the crystaline on a warm plate

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 922kj
  • Fat Total 35g
  • Saturated Fat 6g
  • Protein 78g
  • Carbohydrate 69g
  • Sugar 57g
  • Sodium 2067mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Dieter Muller at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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