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Lemon, garlic and mint poached lobster
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Serving:
1
Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
30
minutes
mins
Total Time
2
hours
hrs
45
minutes
mins
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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