Main · Season 17

Glazed Bay Lobster, Torched Squash and Green Emulsion

Name: Glazed Bay Lobster, Torched Squash and Green Emulsion
Yield: 2
Ingredients: 2 bay lobsters; 2 tbsp seaweed tapenade; 1 tbsp cumquat jam; 15g unsalted butter; 1 small purple daikon; 1 tbsp butter; 25g daikon leaves; 25g shiso leaves; 1 tbsp unsalted butter; 1 tbsp yoghurt; 2 bone marrow; 1 small squash, peeled; 4 reserved daikon leaves; 1 cup Greek yoghurt; reserved purple daikon, chopped; ½ cup white vinegar; 2 tbsp salt; 2 tbsp sugar; 1 tbsp peppercorns; 1 tsp olive oil; sea salt flakes, to taste

Laura Sharrad

21 Jul 2025

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Serves

Components

Ingredients

Season

Ingredients

2bay lobsters

Lobster Glaze

2 tbspseaweed tapenade

1 tbspcumquat jam

15gunsalted butter

Green Emulsion

1small purple daikon

1 tbspbutter

25gdaikon leaves

25gshiso leaves

1 tbspunsalted butter

1 tbspyoghurt

Torched Squash

2bone marrow

1small squash, peeled

Blanched Leaves

4reserved daikon leaves

1 cupGreek yoghurt

reserved purple daikon, chopped

½ cupwhite vinegar

2 tbspsalt

2 tbspsugar

1 tbsppeppercorns

1 tspolive oil

sea salt flakes, to taste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

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Tagged

Bone MarrowLobsterDaikonSeaweedMain

Recipe by Laura Sharrad, Season 17. Originally published by Network 10 on 21 Jul 2025.

Original on 10 Play ↗