To celebrate Jacob’s Creek Reserve range and the legendary South Australian regions from which the wine is produced, Jacob’s Creek Reserve ambassador Pete Evans shows us how to prepare a decadant Rock Lobster dish. Pair it with Adelaide Hills Chardonnay for the ultimate experience.


  • Chardonnay Compound Butter

  • 1 cup Hero Reserve Chardonnay

  • 1 tablespoon of minced chives

  • 1 tablespoon of freshly cracked black pepper

  • 1 lb sweet butter at room temperature

  • 3 large shallots in fine dice

  • 1 teaspoon of salt

  • Grilled Rock Lobster

  • 4 rock lobsters, live

  • Olive oil

  • Salt

  • Fresh ground black pepper

  • Chardonnay butter (recipe below)

  • Wood for the grill


  • 1.

    Put the wine and shallots in a non-reactive pan over high flame and reduce by 80%. Cool and reserve. Do not strain.

  • 2.

    While the wine is reducing, cream the butter, salt, and pepper either by hand or in a mixer.

  • 3.

    Add the cooled wine reduction to the butter and mix thoroughly. Add chives. Lay a sheet of kitchen film on your work surface, place half of the butter on the film, and roll into a log. Repeat with the other half of the butter.

  • 4.

    Store butter in the freezer until needed.

  • Lobster:

  • 1.

    Plunge the live lobsters into a bucket of iced water. Chill well for 15 minutes. Remove the lobsters from the iced water; they should be in a cold induced coma. Place a sharp knife between the eyes and cut into the head which will kill the lobster. This is the most humane way to dispatch them.

  • 2.

    Using a large chef’s knife, split the lobsters lengthwise all the way through. Rub the tail meat with olive oil, then season with salt and pepper.

  • 3.

    Grill flesh side down over wood coals until 75% cooked through – approximately 3 minutes.

  • 4.

    Turn the lobster halves over top with slices of the chardonnay butter and allow the butter to melt. Serve immediately

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