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Avocado and lobster with champagne sauce

Yields2 ServingsCook Time35 mins

 2 tbsp melted butter
 1 garlic clove, finely chopped
 ½ long red chilli, finely chopped
 Finely grated rind of 1 lemon, plus lemon wedges to serve
 3 green lobster tails, halved lengthways
 2 bunches asparagus, trimmed
 2 Shepard avocadoes, cut into wedges
 Soft herbs such as finely chopped chives, chervil sprigs or microherbs, to serve
Champagne sauce:
 3 golden shallots, finely chopped
 ¾ cup sparkling wine
 ¾ cup pouring cream
 50 g butter, diced
 1 tbsp champagne vinegar or a squeeze of lemon juice

To make the champagne sauce, simmer shallot and champagne in a saucepan over medium-high heat for 4-5 minutes until shallots are tender and champagne is reduced by half. Add the cream, simmer for 5-6 minutes until sauce is thickened. Stir in butter and vinegar to combine and emulsify, season to taste and keep warm.


Combine melted butter, chilli, garlic and lemon rind in a small bowl, season to taste.


Heat a barbecue or char-grill pan to medium-high. Brush cut sides of lobster with a little garlic butter, season to taste. Place lobsters cut-side down on the barbecue and grill for 3-4 minutes until shells begin to change colour. Turn and brush with a little more garlic oil butter. Grill for another 3-4 minutes until flesh turns opaque and transfer to a plate.


Add asparagus to the grill and grill until just wilted, remove from the heat.


Arrange the avocado on a platter with lobster and  asparagus. Drizzle with a little champagne sauce, scatter with herbs and serve with lemon wedges.

Nutrition Facts

Servings 0