Submitted by Anon
Lemon, garlic and mint poached lobster
Serving: 1
Ingredients
- 2 lemons
- 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
- Baking paper
Instructions
- Infuse 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
- Squeeze teabags and strain water in to slow cooker
- Rest baking paper on the water; be sure to have enough to sit on the water with the edges against the slow cooker
- Place the lobster gently on the paper trying to avoid submerging the paper in the aromatic water
- Coat the lobster in the melted butter
- Place the ¼’d rinds on top of the lobster
- Place lid on top
- Cook for 2 hours and 30 mins on high
- ( I chose to add corn cobs 1 hour in to the cooking process and more butter and added Asian greens 30 mins later)
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