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Grilled WA Lobster with Sauce Creme and Pauls Micro Herb Salad - Chef Recipe by Peter Kuruvita
"The best part is the shells, while the time it takes to get all the meat out is a great ritual -...
45mL Reposado Tequila
60mL pear juice
15mL lime
15mL agave
4 dashes walnut bitters
2 tsp fig conserve
20mL whites, or vegan substitute such as Wonderfoam.
Dry shake.
Wet shake.
Rocks glass.
Garnish with fresh pear and dried fig.
Recipe provided by Bar Beirut