March 28, 2016
2 hrs 30 mins
2 hrs 45 mins
2 tbsp minced garlic
5 mint green tea bags (you can use any infusion teabags, I don’t recommend plain tea)
1 large thawed rock lobster ( or Morton bay bug/s) 780gm
3 cups of boiling water
3 tbsp of melted butter / tbsp. butter
1Infuse teabags, juice of both lemons (don’t throw away the rinds) and garlic in 3 cups of boiling water for 10 mins to make an aromatic water/broth
2Squeeze teabags and strain water in to slow cooker
3Rest baking paper on the water; be sure to have enough to sit on the water with the edges against the slow cooker
4Place the lobster gently on the paper trying to avoid submerging the paper in the aromatic water
5Coat the lobster in the melted butter
6Place the ¼’d rinds on top of the lobster
7Place lid on top
8Cook for 2 hours and 30 mins on high
9( I chose to add corn cobs 1 hour in to the cooking process and more butter and added Asian greens 30 mins later)
Submitted by Anon
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