Tiff's Lobster Recipe



Ingredients

For the Lobster:

2x 1lb Live Lobsters

4 tsp of Sea Salt

1 sprig of Thyme

3 White Peppercorns

1 Bay Leaf 1/2 a lemon

1 oz of butter


For the Salad:

1/2 lb of New Potatoes Salt and freshly ground Pepper

1/2 tsp of English Mustard

1 tbsp of White Wine Vinegar

2 tbsp of Olive Oil

2 tbsp of Vegetable Oil

2 Little Gem Lettuce (washed and halved)

1/2 a large bunch of Watercress (washed)


For the Whelk and Garlic Butter:

4 oz of butter

1/2 a Shallot (finely chopped)

2 Garlic Cloves (crushed)

6 cooked Whelks (chopped in to small pieces)

3 tsps of fresh Parsley (chopped)


Method

Place lobsters in to the freezer.

Fill a large pot with water. Add salt, thyme, peppercorns and bay leaf to the water.

Cut the lemon in 1/4 squeeze the juice in to the pan and add the lemons.

Place on the stove to boil. Whilst waiting for the water to boil, put potatoes in to a pan of water.


Make the salad dressing by mixing the mustard and vinegar together in a bowl and whisk in the oils and season. Remove Lobsters from the freezer, push the tip of a large, sharp, heavy knife into the lobsters, at the point where a cross forms in the shell on its back. Lower them into boiling water and bring the pan back to the boil. Boil for 5 minutes.


Remove the pan from the heat, leave the lobsters in the water for another 5 minutes, then remove them and set aside for them to cool. Whilst lobsters are cooking, prep the shallots, garlic, parsley and whelks.


Gently cook the potatoes in boiling water for 10-15 minutes until tender. Drain and season with salt and pepper. Whilst potatoes are cooking prep the little gem lettuce by shredding them and mixing with the watercress, then place in a bowl. Using a large, sharp knife, cut the lobsters in half length ways. Take out the tail meat carefully, remove the intestinal tract, take off the claws, remove the meat and leave the carcass whole and clean.


In a frying pan melt the butter and gently warm through the lobster meat. In another pan, melt butter over a low heat, and gently fry the shallots and garlic without browning. Add the whelk meat and when warmed through add the parsley. Put the meat back in the clean shells, place on to plates, pour the garlic butter over the lobsters, pour the dressing over the salad, arrange the potatoes and salad on the plates and serve!

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