Avocado and lobster with champagne sauce

Ingredients:

• 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

Method:

1. 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.

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

3. 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.

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

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

Recipe courtesy of Australian Avocados.