Medallions

The gelatinous properties of green Southern Rocklobster lend themselves to this simple portion stamping technique and any wood worker can build you the simple tool required to perfect the process. It is so easy!

We find that a 15g portion is ample for a canapé and 120g for a main course portion that will be embellished with other ingredients. Use a 4cm ring for canapés and 10cm for main course.

Weigh out the pieces of rocklobster meat and then using two sheets of plastic and the cutter stamp out the medallions. Brush or spray with molten butter or oil, depending on the style of end dish and country of cuisine. Season lightly with salt and pepper, cover and refrigerate.

The best options for cooking are conventional steaming, (combi-ovens with half steam is excellent) or grilling. Whatever the choice, the medallions take between two and eight minutes to cook, depending on what temperature they are at when the cooking process starts. There is very slight shrinking during the cooking process, so when deciding on the size of cutter allow for a 2mm - 4mm oversize.