Since the 1960s, the Ferguson family have been at the forefront of the South Australian fishing industry.
The first was Robert Ferguson, who swapped farm life for prowling the dramatic coastline that Southern Rock Lobster like to call home.
Back then, the Limestone Coast was a group of towns referred to as the South East, covering Port Macdonnell, Robe, Beachport and Kingston – and Cape Jaffa was his launchpad.
Robert’s son, Andrew, saw his destiny in the trade in the seventies, when freshly caught lobsters were boiled on beaches in nutrient-rich Southern Ocean seawater.
The tide soon turned on this golden age of lobster fishing and strict regulations and licensing were enforced to protect the species from overfishing.
Andrew swiftly moved his operation to the coasts of Kangaroo Island and Port Lincoln.
The past few decades have been triumphant for the Ferguson family, turning their minds to processing and exporting in the early 2000s.
Today, the family-owned empire operates five fishing vessels and three export facilities in SA, supporting local fishermen and fish stocks, and supplying sustainable seafood to the world.
By packaging 200g halves of raw Southern Rock Lobster halves into freshly sealed portions, Ferguson Australia has demystified the perceived challenge of cooking shellfish at home.
Cooks now have the opportunity to elevate their entertaining, with the state’s finest produce featuring as their dinner party’s star attraction.
All it takes is a barbecue, some seasoning and a generous splash of fats; between the ocean and Ferguson, the hard work has been taken care of.
In honour of the species that sparked the Ferguson Australia story, Arkhé Chef Maria Delengas has shared her most iconic representations of Ferguson lobster with helpings of aromatic herbs and spiked sauces.
Ignite your love for barbecued lobster and load your table with Maria’s inspired dishes to share with your most cherished company.
COCONUT LOBSTER
There are few scents quite as magical as curry leaves dancing in a pool of scalding oil. Paired with soothing coconut cream and butter, and the sharpness of limes and ginger, Maria Delengas’s Coconut Lobster flavours will undulate on the palate in a dish that is bound to have your guests reminiscing for months to come.
- 2 x 200g Ferguson Australia raw lobster halves
- 1 can of coconut cream
- 200g of butter
- Canola oil
- Handful of curry leaves
- Couple of lime leaves
- Salt & Pepper
- Limes
- Knob of ginger
In a pot, add the coconut milk, 100ml of oil and a good pinch salt. Cook over medium heat and let it simmer until it’s brown and splits (stir occasionally).
In a separate pot add the butter and let that split out as well. As soon as it’s browning and starting to catch to the bottom of the pot, take it off the heat quickly and whisk to separate all the caramelised milk solids. Whisk in the ginger after it has cooled for 1 minute.
Fry curry leaves in hot oil for 30-40 seconds. Chop the lime leaves very finely.
Cook the lobster on the bbq until it’s still opaque on the surface and is just about to reach 40C in the centre. Alternatively, you may choose to steam the lobster halves for 2-3 minutes each.
Pour your split coconut milk over the lobster as well as your burnt butter. Squeeze some lime, season with salt and pepper and add your garnish!
SPICY LOBSTER TACO
Delicate toasty tacos are the perfect vehicle for delving into succulent chunks of sweet, rich lobster rolled around in lashings of spice-laden mayonnaise. The concoction of cayenne pepper, chillis and staple sauces is elevated by the sweet and sour sentiments of the pickles and refreshing shiso leaf. Your tastebuds will be firing comparably to the barbecue.
- 1 x Ferguson Australia raw lobster half – cooked
- 3 tbsp mayonnaise
- 1 x whole lime juice
- Pinch of blitzed dried chillies
- Pinch of cayenne pepper
- Dash of Worcestershire sauce
- Dash of tomato ketchup
- Tacos
- Pickled watermelon radish
- Shiso leaf
Cook the Ferguson Australia raw lobster half on a BBQ. Aim for 7 minutes on the shell side and a further 4 minutes with the skin down monitoring the heat. Once ready and slightly cooled down, chop the cooked lobster into chunks.
Combine the mayonnaise, dried chillies, cayenne pepper, Worcestershire sauce and ketchup. Add in the lobster and season with salt and lime juice.
Warm your tacos. Once complete, layer tacos with lobster, pickled watermelon radish and garnish with finely chopped shiso leaf.
SIMPLE PICKLE RECIPE
450ml water
300g rice wine vinegar 12.5g salt
37.5 sugar
Heat up water and rice wine vinegar, until it’s warm. Dissolve sugar and salt.
Let it chill and add slices or chopped radishes. Let it sit in pickle liquid for a couple hours. That easy!
BEURRE BLANC LOBBY
Beurre Blanc is as at home on asparagus as it is on salmon, and when paired with the robust flavours of South Australian rock lobster, you have yourself a classic combination. For Maria Delengas’s take on the traditional French sauce, it’s worth breaking out your best Chardonnay to create a silken celebration of butter.
- 2 x 200g Ferguson Australia raw lobster halves
- 1/2 cup on Chardonnay
- 1/4 cup of chardonnay vinegar
- 300g of soft butter
- Dollop of cream
- 1 shallot sliced
- 1 clove of garlic
- 2 bay leaves
- Bunch of dill
- Stick of celery
To make the beurre blanc sauce, combine the sliced shallot, garlic, bay leaf, wine and vinegar and simmer over a low heat. Reduce until you reach a glass consistency then add a dollop of cream. Take off the heat and whisk in the soft butter until it reaches a nice, buttery and smooth consistency. Season to taste.
Cook the Ferguson Australia raw lobster halves on the bbq until they reach 40C in the centre. Flash in the oven for a minute with a drizzle of olive oil. Once completed, pour over the beurre blanc sauce and hit it with shallots.
Thinly slice celery and break up dill leaves, adding them to the lobster. Finish with cracked pepper.
You can find Ferguson’s Raw Lobster Halves at Drakes and Foodland supermarkets, or shop online at www.fergusonaustralia.com
Visit Arkhé Restaurant at 127 The Parade, Norwood.
