Warm Carpaccio of Southern Rocklobster, Young Ginger and Matsutake Mushroon Salad, Vanilla-Citrus Oil

Serves 4

Ingredients

Citrus-vanilla Oil

1/2 cup lemon oil
1/2 cup EVO
Zest of 1 grapefruit
Zest of 1 lemon
Zest of 1 lime
1 vanilla bean, split and scraped

Combine all the ingredients and let sit in a warm place for 10 minutes.

Southern Rocklobster

5lb / 2.2kg Australian Southern Rocklobster
sea salt

Bring a large pot of salted water to a boil
Cook the entire rocklobster for six minutes and remove from the water
Remove the tail from the body and set aside to cool
Return the body to the boiling water and continue to cook for 8 minutes; set aside to cool
When cool enough to handle, remove the lobster meat from the shell, keeping the tail intact as much as possible
Slice the lobster tail into 1/4 - inch thick slices and arrange in a single layer on a parchment lined sheet pan
Add the meat from the body to the pan in a single layer

Southern Rocklobster glace

8 cups rocklobster stock, reduced to 1.5 cups
Fine sea salt
Piment d' Espelette
2 tablespoons butter

Transfer reduced rocklobster stock to small sauce pot, whisk in the butter and season with salt and Espelette

Matsutake salad

1 pound Matsutake mushrooms, peeled and sliced
1/2 cup pickled ginger, julienned
Cut chives
1/4 cup lemon oil
Juice of 2 lemons
Salt and black pepper

Toss all of the ingredients in a bowl

To serve

Preheat oven to 400° F
Season the slices of rocklobster with salt and Espelette and lightly brush with rocklobster glace.
Gently warm the rocklobster in the oven for about 4 minutes, just until the rocklobster is warm but not cooked.
Arrange the slices of rocklobster tail in the center of a round plate and spoon some of the body meat in the middle.
Top with matsutake salad and drizzle with the vanilla-citrus oil and serve immediately.