Matt Moran’s Lobster, Radish And Kombu Butter Recipe

Celebrated TV chef Matt Moran’s Lobster, Radish And Kombu Butter Recipe is a work of art.

Inspired from his trip to the Dubai Food Fair. Try this exquisite meal prepared by the king of chefs. There is a few steps to this exotic dish including the Kombu Butter, Celeriac Puree and preparation of the radishes. And that’s before you get to the lobster but once you put the effort in the rewards are all yours.

Kombu Butter
5 g Salted Kombu seaweed
125 g Salted Butter
¼ teaspoon Ground Star Anise
Sea salt

Celeriac Puree
20 g salted butter
1 golden shallot, finely diced
½ clove Garlic, crushed
1 small celeriac, peeled and sliced
Finely grated zest of 1 lemon
1 Tablespoon fresh lemon juice
2 ½ Tablespoons pouring cream
2 teaspoons olive oil
Salt and pepper

Radishes
2 bunch red radishes
100 g salted butter
500 ml water

Salsify
1 cup of lemon juice
1.5 litres water
250 g Black Salsify
1 Tablespoon plain flour

Lobster
4 Queensland lobster tails meat, cleaned
1 bunch watercress picked

METHOD
1 Place the Kombu into a dry food processer, blend until it breaks down into small pieces, add in the salted butter and ground star anise and blend until combined. Season to taste with sea salt and place into a container, set aside.
2 To make the celeriac puree, melt the butter in a heavy based saucepan over a medium heat, add the shallot and garlic and cook for 3 to 4 minutes, until softened. Add in the celeriac and cook for a further 5 to 10 minutes then pour in 2 ½ tablespoons water and cook for a further 8 to 10 minutes until the celeriac is tender, transfer the celeriac into a blender with the lemon zest and juice and blend to combine. Add in the cream and continue to blend until mixed in. Continue to blend, slowly adding in the olive oil to emulsify. Press through a fine-mesh sieve into a bowl and season with salt and pepper to taste. Cover to keep warm.
3 Wash and trim the radishes removing the green stems, place the washed radishes onto a sauce pan with the water and butter, season with sea salt and place on a medium heat, bring to a simmer cooking for 3 to 4 minutes until the radishes are tender enough then take them off the heat and remove radishes out of the liquid. Cut each radish into 1 cm wedges and place into a mixing bowl.
4 Place ½ a cup of lemon juice into a bowl with 1 litre of water. Using a peeler peel the outside of the salsify and place into the lemon water (this will keep the salsify form going brown quickly). Cut the peeled salsify into 4 cm batons and place them back into the lemon water. Whisk the flour with a little bit of the water to form a paste, add in the rest of the water and the remaining lemon juice and place the liquid into a heavy based saucepan, season well with salt before adding in the cut salsify. On a medium heat, bring to a simmer and cook for 6 to 10 minutes until the salsify is just tender, take off the heat.
5 Place a frying pan on a high heat, add in the Kombu butter. Once the butter has started to foam add in the lobster tail meat, reduce to a low heat and using spoon baste the butter over the tails for 3 to 4 minutes or until the tails are cooked, season well with salt and pepper.
6 In a mixing bowl combine the celeriac puree and the cooked radishes and mix together, season with salt if required and place into the centre of a serving plate. Place the cooked salsify onto the top of the radishes followed by the lobster tails, garnish with the picked watercress. Drizzle the left over butter from the lobster pan onto the dish. Serve.

The Carousel thanks Matt Moran for this recipe. For more of Matt’s recipes, click here.