Lobster Lobster Lobster
Thanks to Rob Green, of Green’s Restaurant and Bistro, Whitby
Serves 2 as a starter
Ingredients
1 fresh boiled Whitby lobster, split in half, meat removed from body and claws, head sack removed, head and all shells reserved
Mousse
300ml double cream
Half the lobster meat
Juice of 1/2 lemon
Pinch cayenne pepper
Whisk half the cream to stiff peaks, cover and refrigerate for 1 hour. In a food blender, blend half the lobster meat for 30 seconds then add the rest of the cream, lemon juice and cayenne pepper until smooth. Place in a bowl, cover and refrigerate for 1 hour, then carefully fold the cream into the lobster mix, cover and return to the fridge for a further 30 mins to set.
For the lobster salad
Half the lobster meat (chopped)
1 tbsp mayonnaise
1 tsp fresh lime juice
4 washed little gem lettuce leaf
Lime zest and paprika to garnish
Mix the lobster, mayonnaise and lime juice together. Place this on two-fanned lettuce leaf and garnish with a little lime zest and a pinch of paprika.
For the lobster bisque
Shells and Head of the lobster
3 tbsp olive oil
1/2 medium onion, finely chopped
1/2 celery stick chopped
1small garlic clove
1 lemon grass stem, chopped
Pinch saffron strands
1 teaspoon Cognac
100ml Noilly Prat or dry vermouth
1/2 litre fish stock
2 plum tomatoes
2 teaspoons tomato puree
1basil sprig
1 tarragon sprig
1 parsley sprig
1 small bay leaf
50 ml double cream
Sea salt and fresh ground black pepper
Chop up the lobster shells and head, using a heavy knife – the finer you chop them the more flavour you will extract
Heat half the olive oil in a large saucepan and sauté the lobster head and shells for 5 mins. Remove them and set aside.
Heat the remaining oil in the pan, then add the vegetables, garlic and lemon grass.
Sauté for about 5 mins until softened. Sprinkle in the saffron and cook for 30 seconds.
Deglaze with the Cognac, the add the noilly prat and bubble and reduce by half.
Return the shells to the pan. Add the stock, tomatoes, tomato puree and herbs.
Season with pepper to taste. Bring to the boil and then simmer for 20 mins
Strain the liquor through a large sieve into another pan, pressing the shells with
a ladle to extract as much flavour as possible.
Bring the strained liquor to the boil and simmer until reduced to about 300ml.
Stir in the cream and bring to a gentle simmer. Check the seasoning, adding salt
To taste at this stage.
Putting it all together
Pour the bisque into a small bowl or suitable dish (small coffee cups, ramekins etc)
Place in the centre of a rectangular plate (if possible)
Place the lobster salad to the right of this
Get the mousse from the refrigerator, and using an ice cream scoop,
dipped in warm water, make a round ball of lobster mousse.
Serve with warm bread rolls.
