Grilled Abalone with Lemon Herb Butter & Truffle

By Kittipat Esposito for Ocean Road Abalone

Rich, luxurious, and perfect for entertaining, this Grilled Abalone with Creamy Lemon & Herb Butter is an elegant dish that brings together the ocean-fresh flavour of abalone with decadent creamy sauce, crispy golden pomme pavé, tender asparagus, and earthy truffle.

This recipe celebrates the beauty of our live Tiger Abalone, cooked simply with butter and white wine to bring out its natural sweetness. It’s then complemented with a light cream and herb sauce that adds a fragrant depth without overpowering the delicate flavour of the abalone.

Served alongside pomme pavé – thinly sliced potatoes layered, baked, and pan-fried until golden, and bright green asparagus finished in butter, this dish is both show-stopping and satisfying. Finished with a drizzle of yuzu oil and a shaving of truffle, this is abalone reimagined for a fine dining experience at home.

At Ocean Road Abalone, we love showcasing how abalone can elevate any occasion. Whether it’s a date night, dinner party, or just a creative weekend meal, this dish will leave a lasting impression.

Why you'll love this recipe 

• Impressive Yet Simple: Thoughtfully composed but easy to follow, this dish is restaurant-quality without being overly complicated.
• Layered Flavours: From the buttery abalone to the sharp citrus and fragrant herbs, every bite delivers balance and richness.
• Versatile Pairing: Serve with a crisp white wine or alongside other seafood starters for an elegant dinner menu.

Serves: 2
Allergens: Contains dairy, gluten-free

Ingredients

For the abalone and sauce: 2 large live abalones 1 tbsp oil 40ml white wine 45g butter ¼ cup cream ½ tbsp chopped herbs (parsley, dill, French tarragon) ¼ tsp sea salt flakes ⅛ tsp cracked black pepper ½ lemon, juiced 5ml yuzu oil 10g fresh truffle (shaved or grated)	For the pomme pavé: (make a day in advance) 650g potatoes, thinly sliced 60ml cream 100g butter 2 cloves garlic 5 whole black peppercorns, slightly crushed 3 sprigs rosemary 2 tbsp oil (for shallow frying) 30g butter (for shallow frying)
For the asparagus: 1 bunch asparagus 15g butter

Tips for Success Cook Abalone with Care: Abalone is best when just-cooked, keep heat high and cooking time short to preserve its tenderness and natural sweetness. Set the Pavé Overnight: Giving your pomme pavé time to rest under pressure ensures perfect layers and a crisp, golden finish when pan-fried. Let the Sauce Shine: Use fresh herbs and quality cream, but don’t skip the lemon. A touch of acidity lifts the richness for a beautifully balanced dish.

Serving Suggestions Plated Elegance: Serve as a refined main course with a glass of cool-climate Chardonnay or dry Riesling. Dinner to Impress: This dish is ideal for intimate dinner parties or holiday entertaining, beautiful, impressive, and memorable. Tasting Menu Style: Pair smaller portions with other delicate seafood dishes for a high-end, multi-course experience.

Method

Step 1: Prepare the Pomme Pavé (1 day ahead)

1. Par-cook the potato slices in salted water over medium heat for about 20 minutes. Do not boil. Drain.
2. In a saucepan, gently melt the butter with garlic, rosemary, and peppercorns to infuse. Discard the solids.
3. Mix the infused butter through the cooked potatoes.
4. Line a square tin (20cm x 20cm) with baking paper. Layer the potatoes in the tin and pour over the cream.
5. Bake at 180°C for 40–50 minutes or until tender. Cool completely. Cover and press with weight overnight in the fridge.
6. Cut into squares and shallow fry in oil and butter until golden. Keep warm.

Step 2: Prepare the Abalone

1. Clean the abalone by removing the shell and guts. Score the surface.
2. Heat oil in a pan over high heat. Place abalone scored-side down. Cook 1 minute per side.
3. Add white wine and cover to steam until evaporated.
4. Uncover, add butter, salt, and pepper. Cook 1 more minute. Remove from heat and rest.
5. In the same pan, add cream and bring to a boil. Stir in butter, herbs, lemon juice, salt, pepper, and truffle. Set aside.

Step 3: Prepare the Asparagus

1. Trim, peel, and cut the asparagus into ~2.5 inch pieces.
2. Blanch in boiling salted water for 5 minutes, then refresh in ice water.

3. Just before serving, melt butter in a pan and toss asparagus until glossy.

Step 4: Plate and Serve

Arrange pomme pavé, asparagus, and abalone on a plate. Spoon over the creamy lemon herb sauce. Drizzle with yuzu oil and finish with shaved truffle.

About the author

Kittipat Esposito brings modern expression and traditional techniques to every dish. Based in southwest Victoria near our Port Fairy farm, she creates flavourful, vibrant food inspired by her Chinese-Thai heritage and European favourites. We’re lucky to have her work her magic with our abalone.

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