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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.
Put the wine and shallots in a non-reactive pan over high flame and reduce by 80%. Cool and reserve. Do not strain.
While the wine is reducing, cream the butter, salt, and pepper either by hand or in a mixer.
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.
Store butter in the freezer until needed.
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.
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.
Grill flesh side down over wood coals until 75% cooked through – approximately 3 minutes.
Turn the lobster halves over top with slices of the chardonnay butter and allow the butter to melt. Serve immediately
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