The first thing I think of when I hear “Aussie Aussie Aussie”, is a good ol’ pub feed…nothing is more Aussie than a Schnitty – Patrick Estavillo! Most of the time spent on this dish will be prep while the cooking itself remains quick and easy, perfect for people at home to do. Chicken serves as perfect substitute for Lobster (if you will), serving the dish in a gravy boat or if you don’t have one of those, the old faithful aka measuring jug, will work fine.
It looks like a long process from the list of things, but once everything has been gathered it’ll be done in no time – the cook is quicker than the prep!
Best thing about this recipe is that it can be used with any protein, fish, chicken, pork or even beef.
Lemon Pepper Sauce
Cabbage & Apple Slaw
Grasp Raw lobster by the head with one hand and the tail with the other, then twist and pull to separate the tail
from the head.
With kitchen sheers starting from the top, cut the under side of the lobster tail down the center and repeat the
process on with top side of the shell.
Gently work around the meat to loosen it up around the shell, then proceed to peel the shell away up until the tail fan, like you would with a prawn. Make sure you reserve the head and the shells for the sauce.
Lightly pound out the lobster tail like you would with a chicken breast to make it even all throughout, careful not to go too hard as you could tear the lobster meat, then set aside for breading.
Breading & Milk Wash
Mix all dry ingredients and dill in a mixing bowl with a whisk – the whisk helps to evenly distribute the flours and spices.
In a separate bowl repeat the process with the wet ingredients, this will be your flour-egg mixture just like schnitzel.
With one hand, dip lobster tail into the the wet mix, then into the dry mix with another, making sure to dust off the excess. Repeat process 2 more times to be well coated. You should be looking for a dry exterior with little nuggets of flour. For a better fry let it sit in the dry mix for 10 minutes just before frying.
Heat up olive oil in a heavy based pot and add the lobster shells, including the head, then cook for about 5-10 minutes or until the oil is fragrant, remove the shells, leaving the oil in there, and keep pan on the heat.
In the same pot melt butter and pepper, once melted add flour to make a paste, cook for about 2-3 minutes – you want to cook out the flour.
Add fish stock to the paste little by little and mix with a whisk to prevent lumps. If you like your gravy runny, add a bit more stock. Once gravy is made add the capers along with some of the vinegar from the jar and the juice of a whole lemon. Set aside for serving.
With a sharp knife or mandolin, thinly slice both cabbages and celery, place in a mixing bowl, then grate granny smith into the mixing bowl and add the rest of the ingredients. Mix everything together, taste to check for seasoning.
In a large frying pan bring oil up to 165-175 degrees, the oil should be deep enough to come up 2/3 of the way of the lobster.
Place lobster in the pan and shallow fry for 3-4 minutes or until golden brown and repeat the process on the other side.
Once cooked place onto a plate with paper towel to drain off the excess oil.
Lobster onto a plate with slaw just off on the side with a wedge of lemon.
Pour gravy off the side of the lobster or if you’d like to recreate that pub feed feel, just serve it in a gravy boat.
Crack open a beer/cider/vino and enjoy with family and friends!
Experience the freshness of the fish markets at home