Chef Jason Saxby with this Bay lobster glazed in fermented chili and it’s own coral and then cooked over coals 🔥🦞
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Served with ravioli doppio filled with XO braised tomato and mozzarella cream, uni emulsion, lobster oil and basil.
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👨‍🍳&📷: @jasonmsaxby
🍽️: @raesonwategos
📍: Byron Bay, NSW
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