Lobster and seared scallops
Serves: 4
Ingredients
- 2 lobsters
- 12 scallops
- 650 ml double cream
- 1 egg yolk
- 2 shallots
- 2 cloves garlic
- sprig of thyme
- 1 bay leaf
- half a head of fennel, finely sliced
- 1 tbsp tomato purée
- 50ml cognac, plus a little to season
- 1 glass white wine
- 1 litre fish stock
- 1 tbsp good quality curry powder
- 1 tbsp garam masala
- 1 star anise
- 10 coriander seeds
- juice of 1 lemon
- 4 field mushrooms
- large knob of butter
- curry salt, to season
- sprig thyme, to garnish
- zest of a lime, to garnish
- fresh coriander, to garnish
- 500g fresh spinach
Method
- Blanch the lobsters for 2 mins to allow you to remove the flesh from the shell.
- Chill down quickly.
- Remove scallops from their shells, wash in ice-cold water and dry on a clean cloth.
- Refrigerate until needed.
- Blend two scallops with the egg yolk, 100ml cream and a pinch salt, pass through a fine sieve, place in a piping bag and chill.
- Sweat shallots, garlic and thyme, bay leaf and fennel, add lobster shells and fry on a medium heat for 2 mins.
- Coat with tomato purée, cook for 2 mins.
- Deglaze with cognac until evaporated, deglaze with white wine until evaporated.
- Add fish stock and the spices, bring to a boil, skim and simmer for 30 mins.
- Pass through a fine sieve, reduce to a concentrated syrup, add 550ml cream, juice of 1 lemon, season with salt, pepper and a little more brandy, and froth with a hand blender.
- Pipe the scallop mousse onto the halved lobster tails, top with finely sliced mushrooms then roll in cling film.
- Poach very gently and leave to rest.
- Sear scallops and lobster claws in a hot pan.
- Season with curry salt, finish with foaming butter, a sprig of thyme and a squirt of lemon juice and drain on kitchen roll.
- Meanwhile, wilt the spinach in a little melted butter and remove from the heat.
- Unwrap the lobster tail, lay the scallops and claws on top of the spinach, froth the lobster bisque cappuccino and finely grate the zest of a lime and sprinkle a few sprigs of coriander to finish the dish.
