Top Shows

MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 37 - Jewel of the Sea

Jewel of the Sea


Lobster Stock (To make the Corn Puree)

1 lobster shell, head, and legs, tail meat reserved

2 tablespoons olive oil

3 shallots, roughly chopped

1/2 carrot, roughly chopped

1/2 stick celery, roughly chopped

1/2 leek, roughly chopped

2 ripe tomatoes, roughly chopped

1 tablespoon tomato paste

5 sprigs thyme

1 bay leaf

1 teaspoon pepper corns

water, to cover


Tapioca Crisps

50 gm tapioca

250 ml water

15 gm squid ink

vegetable oil, for frying



2 medium squid tubes

olive oil, for frying


Corn Pure (To make the Corn Custard)

20 gm butter

1 shallot, peeled and sliced

2 cobs corn, kernels removed

300 ml lobster stock


Corn Custard

200 gm corn pure

60 ml cream

1 whole egg

1 yolk

salt and pepper, to taste



120 ml water

400 gm butter

1 lobster tail, shell removed

salt and pepper, to taste



1 tablespoon olive oil

2 shallots, peeled and roughly chopped

1 clove garlic, peeled and roughly chopped

400 gm mussels

50 ml white wine

3 sprigs thyme


Sea Urchin Butter (To make the Sea Urchin Sauce)

55 gm sea urchin

75 gm butter, softened


Sea Urchin Sauce

60 ml white wine vinegar

75 ml reserved mussel stock

75 ml fish stock

120 gm sea urchin butter


To serve

4 oysters

12 clams

1 tablespoon olive oil

sea spray, picked

rock salt

4 sea urchin tongue

unpasteurised ocean trout roe


  • Preheat one oven to 100C and one oven to 150C.
  • To make the lobster stock, chop the lobster shell, head and legs into small pieces. Place a pot on high heat and add olive oil. Once oil is very hot add chopped lobster pieces and fry until well coloured. Add vegetables and fry until well coloured. Add tomato paste and allow to cook for 2 minutes. Add herbs and enough water to just cover. Bring to the boil and skim. Reduce heat and allow to simmer for 30 minutes. Remove from heat and strain through fine chinos. Set aside.
  • Meanwhile, to make the tapioca crisp, place water in a small saucepan and bring to a boil over high heat. Add tapioca and whisk until combined. Cook, whisking frequently, until the pearls are almost translucent, about 15 minutes. Add squid ink and whisk to combine. Remove from heat and transfer to a paper lined baking tray. Spread out evenly in a single layer and place in the 100C oven until dry, about 1 hour and 15 minutes. Remove from oven and set aside.
  • Place a pot of oil on high heat and heat until 220 degrees. Break up tapioca sheet and place into oil. Fry until puffed, about 10 seconds. Remove from oil and set aside to drain on paper towel.
  • Meanwhile, to make the corn puree, place butter in a saucepan and set over medium heat. Add shallots and cook until soft. Add corn kernels and lobster stock and bring to the boil. Reduce heat and allow to simmer until corn is soft, about 20 minutes. Remove from heat and transfer to a thermomix and blend until very smooth. Pass through fine chinois. Set aside.
  • Meanwhile, to prepare the squid, clean squid tubes and remove legs and wings. Slice the tubes down the centre to open the squid up. Using a clean tea towel, scrape the inside and outside layers of squid. Lay the tubes on top of each other and roll up tightly, then wrap tightly in plastic wrap. Set aside in the freezer until well chilled and firm. Remove from freezer, unwrap squid cylinder and slice very thinly. Set aside.
  • To prepare the sea urchin, using scissors cut the tops off the shells, remove and discard. Scoop out sea urchin. Set aside 4 tongues for garnish, measure out 55 grams tongue for sea urchin butter and set aside. Clean shells thoroughly, removing all membrane, using water and a cloth and set aside.
  • To make the sea urchin butter, press sea urchin through a sieve into a bowl. Add butter and whisk to combine. Set aside in the fridge.
  • To prepare the ring moulds for cooking the corn custard, lay out 3 sheets plastic wrap on top of each other on the bench. Using a knife, cut into squares. Wrap a square tightly around each 6cm ring mould to form a base and secure well with a rubber band around the sides. Set aside.
  • To make the corn custard, place corn puree and cream in a bowl and whisk to combine. Add whole egg, egg yolk, whisk together and season. Place 4 prepared moulds into a small roasting pan. Pour 35 ml corn custard into each mould. Fill roasting pan with water until water reaches half way up moulds. Cover pan with foil and place in the 150C oven to bake until just set but still wobbly, about 20 minutes. Remove from oven and set aside in the fridge to firm up.
  • Meanwhile, to prepare the lobster, place the water in a saucepan and bring to a boil. Remove from heat and using a hand blender, add butter, a little at a time, blitzing until well emulsified. Season, return to heat and heat until 50 60C. Add lobster tail and allow to cook, basting as necessary and turning half way, until cooked through, about 8 minutes. Remove from heat, remove lobster from butter emulsion, discarding emulsion, and cut into 2cm pieces. Set aside.
  • To cook the mussels, set a pot over medium heat. Add olive oil, when hot, add shallots and garlic and cook until translucent. Add mussels, white wine and thyme, cover. Cook until mussels just open, about 2 minutes. Remove from heat and strain, reserving liquid. Remove mussels from the shell and clean meat by removing lip and any beard. Set meat aside.
  • To make the sea urchin sauce, place white wine vinegar in a saucepan and bring to a boil over high heat. Reduce heat and allow to simmer until reduced by half. Add 75ml reserved mussel cooking liquid and fish stock and bring to a boil. Using a hand blender, add cold sea urchin butter, a little at a time and blitz to combine. Set aside.
  • Shuck oysters and set aside. 
  • Open clams and set aside.
  • To cook the sea spray, set a pan over medium heat. Add olive oil and picked sea spray and fry gently until slightly wilted. Remove from pan and set aside on paper towel.
  • To make the salt bed for serving, place 500 grams rock salt and 20 ml water into a thermomix. Process on speed 5 for 10 seconds. Place a 6cm cookie cutter on the serving plate, as a guide, and fill to the top with the salt. Remove the cooker cutter.
  • Place a cleaned sea urchin shell on top of the salt. Remove plastic wrap from corn custard mould. Hold mould just inside the top of the cleaned sea urchin shell, run a knife around the custard to loosen it and let it fall gently into the bottom of the shell.
  • Place sauce over medium heat to re-warm. Using a hand blender, blitz the sauce until it foams.
  • Meanwhile, place a frypan over medium-high heat, add oil and squid and fry for 30 seconds moving at all times, remove and drain on paper towel.
  • To assemble, remove sea urchin shell from the serving plate. Add some squid to the urchin shell. Add mussels, clams, lobster tail pieces, oysters, sea urchin tongues and some fried sea spray. Spoon over some sauce foam and garnish with trout roe, and tapioca crisp. Transfer back to the bed of rock salt on the serving plate.