1 x 800g green Rocklobster tail
¼ cup extra virgin olive oil
300g kipfler potatoes, boiled, peeled and sliced (see notes)
Salt flakes and freshly ground black pepper, to taste
1 bunch green asparagus, trimmed and sliced on the diagonal (see notes)
80g oyster mushrooms, sliced
1 clove garlic, finely chopped
25g butter
2 tablespoons verjuice (see notes)

Place the Rocklobster tail on its backs on a chopping board. Use kitchen scissors to cut down either side of the underside of the shell. Pull shell back and remove the meat in one piece. Remove the digestive tract that runs through the top half of the meat (you may need to make a small incision).

Heat olive oil in a heavy-based frying pan over a medium heat. Add the potatoes in a single layer, sprinkle with salt and pepper and fry until golden brown on both sides, 5-10 minutes. Remove with a slotted spoon and divide between 2 plates.

Add the asparagus, oyster mushrooms and garlic to the pan. Sprinkle with salt and pepper and cook, stirring occasionally for a couple of minutes, until lightly coloured. Arrange on top of the potatoes.

Melt the butter in the pan, add the Rocklobster meat and cook for 1 minute each side to seal and develop a light crust. Remove and slice lengthways into 4 pieces. If the meat is undercooked return to the pan cut side down for 30 seconds or until just cooked through. Arrange the slices on top of the vegetables.

Add the verjuice to the pan, stir to combine well with the cooking juices and spoon over the top. Serve immediately.