Explore Tasmania with a Gordon Ramsay: Uncharted Inspired Feast

Hungry for an adventure? In his National Geographic series Gordon Ramsay: Uncharted, prolific chef Gordon Ramsay travels to remote locations where he’s willing to risk it all in search of the ultimate culinary inspiration! From diving into shark-infested waters for giant saltwater spiny lobsters to avoiding venomous snakes in the bush while foraging for local herbs, you’ll be amazed by his dedication!

In the latest season of Gordon Ramsay: Uncharted, Ramsay is on our own shores to explore the culinary culture of wildest Tasmania, one of the truly great food destinations here in Australia. Tassie's remote, natural environment makes it home to some of the freshest ingredients in the world.

In honour of the season 2 premiere of Gordon Ramsay: Uncharted, National Geographic are bringing a little Tasmanian flavour to your home! Enjoy this recipe for Tasmanian Grilled Rock Crayfish while you sit back and watch the show on Foxtel, Fetch or Sky in NZ. Premiering 7 July at 7.30pm | Tuesdays 7.30pm.

Tasmanian Grilled Rock Crayfish
With Short Spine Sea Urchin Butter, Samphire, and Charred Lime

Yields: 4 servings

Ingredients

• 2 x 900g Southern rock lobsters
  
• 2 sticks quality butter
  
• 1 Cup sea urchin roe
  
• 1 Tbsp ground pepperberries**
  
• 1 Tbsp ground peppercorns
  
• 1 Tbsp fresh dill
  
• 2 Tbsp chives, chopped
  
• 2 Tbsp spring onions, chopped
  
• 2 Tbsp parsley, chopped
  
• 2 Tbsp brown butter
  
• ¼ cup samphire**
  
• 2 limes for juice
  
• 1 lime for zest
  
• Salt, to taste
  
• Black pepper, to taste
  

Method

1. Make infused butter: Combine butter, sea urchin, herbs, scallions, peppercorns, salt, and lime juice. Reserve 1 Tbsp of chopped parsley and scallions for garnish.
   
2. Blanch rock lobsters in boiling water for 2-3 minutes.
   
3. Remove lobsters from blanching water and split them in half.
   
4. Grill lobster halves over hot coals until lightly charred and meat has turned opaque.
   
5. Constantly brush meat with the herb butter while grilling.
   
6. Quickly sauté sea beans in brown butter.
   
7. Once meat is firm, remove lobsters to a platter and sauce with more of the herb butter.
   
8. Garnish with chopped parsley, scallions, sea beans, and lime zest.
   
9. Serve dish with remaining melted herb butter in an uni shell.
   

**Pepperberries are native berries that have an aromatic, peppery and herbaceous flavour .

**Samphire is a native succulent found near also referred to as sea asparagus or sea beans. It has a crunchy texture and salty taste.