Ingredients
- 1 Lobster tail
- 1 baby cucumber
- 500 ml Fish stock
- 1 Shallot
- 250ml UHT Cream
- 10g tin caviar
- 10 green grapes
- 3 Spring onions
- 1 Lemon
- 50g unsalted butter
- 150ml Extra Virgin olive oil
- 100ml Vermouth/white wine
- 3 Baby fennels with tops on
- 75g Bordier Seaweed butter
Method
1.Peel and finely slice the shallots, place them in a heavy bottom pan with the vermouth and fennel stalks, season lightly, reduce down to a glaze. Add the fish stock and reduce by 2/3s. Add cream and bring to the boil. Adjust the seasoning and pass through a fine sieve. Heat when needed and finish with the caviar, chopped fennel tops & chopped parsley.
2.Defrost the lobster and remove from packaging 1 hour before the preparation, cut in half down the centre from head to tail. Place on a butter paper underneath the grill/salamander set to low/medium heat for 4 minutes. (This will cook the lobster gently and prevent it from becoming tough.
3.Once cooked brush with softened lemon butter & season lightly with Maldon sea salt.
4.Gently peel the grapes, removing only the skin, keeping them as meat as possible.
5.Peel the cucumber and cut into quarters lengthways. Remove the seeds but do not discard them. Cut the cucumber into diamond shaped pieces.
6.Peel and wash the spring onion. Cut the whites into small batons & the greens into fine julienne, place the julienne into water.
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