Southern Rocklobster Sashimi - Sugar Salt Method

We use a 50:50 sea salt and sugar mix to heighten flavour and firm texture with a number of foods including pigeon, duck and fish skin where we want to achieve a crackling effect. After watching the results achieved by Adelaide chef Kenji Ito when preparing traditional Japanese sashimi, we decided to experiment and achieved unbelievably good flavour profiles as a result.

Ingredients

- Salt and sugar mixture - made with equal proportions of medium salt and caster sugar - we use a medium Greek sea salt (Glaros brand) which is quite inexpensive but tastes very good
- Quality white wine vinegar or fresh strained lime juice
- Green Rocklobster meat - we particularly love the leg and knuckle meat because it has such beautiful shapes and colours

Method

If you are using tail meat, slice the green tail in less than 1 cm thick slices. Sprinkle a tray with a thin layer of the salt and sugar mixture and lay the green Rocklobster meat on top and sprinkle more of the mixture over the top, cover and refrigerate and set a time for 15 minutes. Gently rinse the lobster and pat it dry. Put the Rocklobster in a single layer on a metal tray, and sparingly sprinkle with the salt and sugar mix. Torch half of the lobster very quickly just achieving a few spots of caramelisation and torch the other half until it is almost set. Turn that half over and torch again.

Sprinkle both methods with a few drops of white wine vinegar or lime juice and plate the Rocklobster in two separate piles and serve with appropriate accompaniments.