Grilled Southern Rocklobster with Bone Marrow, Pancetta and Truffle

Main Course - serves 1

Ingredients

2 small Savoy cabbage leaves, blanched in boiling salted
water with a little EV olive oil and refreshed
75g firm mash potato
EV olive oil
3 pancetta slices crisped at low temperature
50g green lobster medallion (ends are good for this dish)
20g bone marrow pressed into 3cm ring

For the sauce (3 servings)

100ml Rocklobster stock
50ml cream
10g truffle paste or better yet, truffle crumbs and shavings
50g COLD butter, cut into small pieces

Method

Line a 7cm ring with cabbage leaves, over lapping the edges with sufficient cabbage to cover the top. Fill with mash potato, pressing it firmly into the cabbage, then fold the leaves back over the top. Invert the parcel and brush lightly with EV olive oil. Put the parcel in a take away container, cover and refrigerate.

To serve

Pre heat oven to 200ºC
In a commercial kitchen oven would be set to 220ºC. Average temperature with boost would be around 200ºC

Warm the potato parcel in a steamer with the lid of the container slightly ajar for approximately 10 minutes. This process can be sped up and the colour of the cabbage perfectly maintained by a 30 second burst in a microwave and then finishing in the steamer for 5 minutes.

Put the medallion and bone marrow in the oven for four minutes and the pancetta for 1 minute.

Put the stock, cream and truffle paste into a sauteuse pan and place on high heat. Bring to boil, shaking constantly and whisk the butter into the sauce. Taste and adjust the seasoning if required.

Slice the rocklobster in half horizontally. Put the parcel on the plate, arrange the pancetta on top, and then splay the rocklobster, topping with the bone marrow.
Spoon sauce around the edge and serve immediately.