We recently welcomed Scott Bridger, Executive Chef at Bib & Tucker, Pogo and Goody Two's, to Home Collective, where he shared his tips and tricks for whipping up the perfect Christmas Day menu.
His philosophy is all around the art of being prepared so you spend less time in the kitchen on Christmas day, and more time enjoying the festivities with your family.
Scott suggests sticking to a cold menu for Christmas lunch, perfect for al fresco dining in our warm summer climate. It’s all about keeping it effortless with fresh, locally sourced produce and simple flavours.
Guests who attended the event were lucky enough to sample Scott’s own lunch menu including:
- Pan de tomate, Straccitella & nori
- BBQ Western Rock Lobster
- Whole roasted beef fillet with salsa verde
- Cabbage, Pecorino & Cranberry Salad
Our pick from the menu? It has to be the BBQ Western Rock Lobster – perfect for a summers day!
BBQ WESTERN ROCK LOBSTER, MISO BUTTER & YUZU
Ingredients
1x 500g Western Rock Lobster
1 small handful salt
50g miso
100g butter, softened
1 egg yolk
Juice of 1/2 lemon
25ml yuzu juice
25ml mirin
50ml white (shiro) soy
50ml grapeseed oil
Method
- Place fresh lobster in freezer for 10 minutes
- Place 4-5L of salted water into a large pot and boil
- Once boiling, place ‘asleep’ lobster into the water for approx. 6 minutes
- Remove and place in a bowel with ice. Leave to chill
- To make the miso butter, mix the miso, butter, egg yolk and lemon juice together in a bowl. Roll into logs in baking paper and place into fridge.
- To prepare the yuzu dressing, whisk the yuzu, mirin, white soy and grapeseed oil together in a bowl. Place aside.
- Remove the meat of the lobster by cutting the wail away and removing the meat and waste pipe. Cut each piece into 50g pieces, or in half for a larger portion size.
- Preheat BBQ on high temp
- Lightly oil and salt lobster meat. Place lobster on BBQ and grill until it has a small amount of colour. Transfer to a tray and place and place a small piece of butter on each piece of meat. Place back onto hot grill until mantled and slightly caramelised.
To Assemble
Pour yuzu dressing onto the final serving place, then place grilled lobster pieces on top to serve. A Chardonnay will complement this dish perfectly!
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