Is there anything more luxurious than lobster? Whether you draw from the French canon and bake it into a soufflé or throw it in a lavish mi goreng, lobster is a dramatic showstopper. But if we’re honest, we’ll gladly enjoy it any which way: paired with pasta, thrown on the barbecue, or as the headliner to the sandwich of your dreams. How will you rock your lobster?
Seafood platter with chervil butter and a trio of sauces
Analiese Gregory’s lobster and abalone with wakame butter and XO sauce
Lobster Australienne by Mary’s Underground
Grilled lobster tails with roast chilli butter and corn salad
How to make bouillabaisse with Damien Pignolet
Grilled lobster with mustard and burnt butter
Barbecued lobster tails with lemon drawn butter and corn-radish salad
Lobster with lemon myrtle, tarragon and crab butter
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Junda Khoo makes lobster Indomie Goreng
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