Lobster tail with spiced panko crust

• 2 large lobster tails
• 20 g Panko (Japanese
Breadcrumbs from the Asian store)
• 40 g lime juice
• 40 g white balsamic vinegar
• 40 g Dijon mustard
• 50 g honey
• 50 g chives
• 30 g salt
• 2 cloves of garlic
• 10 g Tasmanian pepper

For the wok vegetables:
• 1 yellow and
orange peppers
• 250 g sugar snap peas
• 4 bunches of spring onions
• 2 bunches of green asparagus
• 100 g olive oil
• 300 ml mango vinegar
(e.g. from Pistole Hardcore-Food)
• 20 g mustard
• 20 g salt
• 3 g white pepper
• some sesame oil
• Alfalfa sprouts for decoration

For the baked lobster tails, finely chop the garlic cloves and grate them in a mortar with pepper and salt. Mix with the remaining ingredients to form a homogeneous mass.
Use poultry shears to remove the underside of the lobster tails and apply the mixture.

Prepare a grill with a lid for indirect grilling and preheat to 200 °C, grill the lobsters until they reach a core temperature of 54 °C. To serve, cut into slices about 2 cm thick.
For the wok vegetables, mix the olive oil with mango vinegar, mustard, salt and pepper with a hand blender for about 1 minute to make the dressing.
Cut the peppers into strips and the spring onions into diamond shapes. Halve the sugar snap peas. Peel the green asparagus at the bottom and also cut into diamond shapes.

Preheat a grill with a wok attachment, or alternatively place a pan on the grill. First grill the asparagus with a little sesame oil for about 1 minute, then add the peppers and grill for another minute. Then add the sugar snap peas and spring onions. Deglaze with the dressing and serve with the lobster tails and fresh green sprouts.

FIRE&FOOD Issue 4-2016