Chef Joel Baylon's Poach Lobster & Tarragon Butter recipe, perfectly paired for NON8 Torched Apple & Oonlong.

Serves: 4-6 people
Prep Time: 1hr
Ingredients:

• 1kg rock lobster
• 1 bun leeks
• Onion
• Aromats
• Star anise
• Fennel
• Whole black pepper
• 250 unsalted butter
• Tarragon
• Dill
• Salt
• White pepper

Method:
Cook lobster for about 6 minutes, then iced straight away. Remove head by twisting it, cut the shell under and top side removing the poop shoot.

Gently split the lobster in half with à serrated knife and set aside.

For the tarragon butter put all ingredients in a food processor, blend and set aside.

Put tarragon butter on medium heat until it start to foam and then add cook lobster gently spoon the butter onto the lobster until nice and golden brown.

Try NON8 for yourself by clicking here.