Deep-Fried Mexican Southern Rocklobster, with Steamed Cactus, Chocolate Mole Sauce

Serves 4

Ingredients

4 x 100g green Southern Rocklobster tail portions
1/3 batch Mexican Dust (approximately) - recipe follows
Clean oil for deep-frying4 x 2.5cm x 12 cm peeled cactus portions
Pinch of salt
1 quantity Southern Rocklobster chocolate mole sauce - recipe follows

Method

Use just enough of the Mexican Dust to coat the rocklobster portions (any dust not used must be discarded at the end of each service).
Deep-fry in clean, hot oil until crisped on the edges. Drain on paper towel and rest under lights for 3 - 5 minutes. Drop the cactus into boiling salted water for a minute, then press the four slices together. Trim them perfectly and cut into four equal portions.

To serve

Slice each rocklobster portion in half. Place a portion of cactus on each plate, and arrange the rocklobster portions to expose the perfectly cooked centre with the black pencil edge and divide the sauce between the plates.

Mexican dust
makes 75g

Ingredients

50g plain flour
15g best quality cocoa powder
10g fine salt
3g fine white pepper
1g dried chilli

Method

Mix everything together and store in an airtight container.

Southern Rocklobster chocolate mole sauce
4 servings

Ingredients

4g annatto buds
50g water
3g coarse salt
10g garlic, peeled weight
20g EV olive oil
1g fennel
1g cumin
25g shallot, peeled weight, very finely sliced
2 Thai chillies, finely sliced
3 coriander roots, very finely chopped
300g rocklobster stock
1g dried thyme
1g dried oregano
20g just squeezed lime juice
40g dark chocolate coverture (60%), finely chopped

Method

Soak the annatto buds in the water. Put a pan on medium heat, add the oil and fennel and cumin and cook shaking the pan until the seeds start to colour, add the shallot and chilli and cook until the shallot is lightly coloured and softened. Add the coriander roots and bring to a rapid boil. Add the thyme and oregano and reduce very slightly.

To serve

Re-warm the sauce, add the lime juice, mix through then add the chocolate stir through and remove the pan from the heat. Continue to stir until the chocolate is completely incorporated and glossy.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009