1 fresh Tasmanian crayfish or local rock lobster
¼ cup (60ml) olive oil
1 cup soft herbs, dill, watercress, mizuna, chives, chervil
Lemon wedges to serve
150g unsalted butter, softened
4 tbs finely chopped parsley, chives, dill, sorrel
1 small red chilli, seeds removed, finely chopped
4 garlic cloves, crushed
Finely grated zest of 1 lemon
For the herb butter, combine all the ingredients in a bowl. Season with salt and pepper, then chill until needed.
Place lobster in the freezer for 2 hours (this will put it to sleep). Place on its back on a flat, non-slip work surface with claws tied to clearly expose the under surface.
Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the 2 parts.
Remove and discard the dark intestinal vein, stomach sac and gills. (If you prefer, you can ask your fishmonger to prepare your lobster or crayfish for you.)
Transfer lobster, flesh-side up, to a baking tray and drizzle with oil. Preheat oven to 140 degrees on the steam function. Place lobster in oven and cook for 8 minutes. Remove from oven and top with herb butter. Place lobster back in and set oven on grill function. Cook for 4 minutes or until butter is brown.
Serve the lobster hot, scattered with fresh herbs, lemon.