Southern Rocklobster with Oysters and Somen Noodle Salad

Serves 4

Ingredients

100g (3 1/2oz) somen noodles
2 x 850g (2lb) Southern Rocklobsters
12 freshly shucked oysters
1 granny smith apple, peeled and finely diced
Juice and segments of 2 limes
1/2 cup baby watercress
4 tbsp extra virgin olive oil
Sea salt and cracked black pepper

Instructions

Cook somen noodles in boiling salted water for 4 minutes and refresh in iced water and drain.

Place rocklobsters in freezer for 20 minutes to send them to sleep before cooking. Cook lobsters in a large saucepan of boiling salted water for 7 minutes. Refresh in iced water. Remove meat from shell and slice each lobster into six even medallions.

To serve

Place three rocklobster medallions on each serving plate and top each medallion with a stack of somen noodles. Place an oyster on each noodle stack and garnish with a little diced apple. Garnish plate with lime segments, remaining diced apple and watercress. Dress plate with extra virgin olive oil, lime juice and salt and pepper.

Recipe courtesy of Hiroyuki Sakai