Rocklobster
Master Chef
Tonight we had a bit of a rich treat. I started this morning by scoring the skin and marinating the belly in a mixture of roasted peppercorns and fennel, garlic, thyme and olive oil. I sprinkled some rock salt on the top skin to help draw moisture out and season the meat. I let this sit in the fridge for a few hours.
Took it out and wiped the skin dry. Then, I layed it out on a bed of onions, garlic, a broken cinnamon stick and put it in a 300 degree oven for 1 1/2 hours.
Took it out and wiped the skin dry. Then, I layed it out on a bed of onions, garlic, a broken cinnamon stick and put it in a 300 degree oven for 1 1/2 hours.
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