| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Japanese | Superchefs | 1 | Servings |
INGREDIENTS
| 8 | 450g, 1lb or 3 large 1kg | |
| 2 1/4lb lobsters | ||
| 1 | Bay leaf | |
| 5 | g | Thyme, 1/4oz |
| 1 | t | Black peppercorns |
| 1 | Onion, peeled and roughly | |
| chopped | ||
| 1 | t | Fennel seeds |
| 1 | t | Sea salt |
| 700 | G, 1 3/4lb good 700 to | |
| 800 | ||
| flavoured large new | ||
| potatoes peeled | ||
| and cooked | ||
| 100 | g | Mayonnaise, 4oz |
| 1 | t | Dijon mustard |
| 100 | G, 1/4lb small salad 100 | |
| to 120 | ||
| leaves corn salad | ||
| landcress rocket | ||
| etc | ||
| 8 | G, 1/4oz chervil 8 to | |
| 10 | ||
| roughly chopped | ||
| 24 | Thinly sliced rashers of | |
| smoked streaky | ||
| bacon | ||
| 10 | g | Fine chives, cut into 5cm |
| lengths 1/4oz | ||
| 1 | Carrot | |
| 2 | Shallots, peeled and finely | |
| chopped | ||
| 1 | Clove garlic, peeled and | |
| finely | ||
| chopped | ||
| 40 | g | Root ginger, scraped and |
| finely | ||
| chopped 1 1/2oz | ||
| 50 | Soy sauce, 2fl oz | |
| 30 | Rice vinegar, or white wine | |
| vinegar 1fl oz | ||
| 2 | T | Tomato ketchup |
| 150 | Sunflower or vegetable oil | |
| 5fl oz | ||
| 10 | g | Coriander, washed and finely |
| chopped 1/2oz | ||
| Salt and pepper |
INSTRUCTIONS
(Cook the lobsters in 2 batches, if you do not have a large pan). Half fill a pan with water, add the bay leaf, thyme, peppercorns, onion, fennel seeds and salt. Bring to the boil and simmer for 15 minutes. Add the lobsters to the water and cook the small ones for 8-10 minutes and the larger ones for 12-15 minutes, remove from the water and leave to cool. Dressing - mix the carrot, shallot, garlic, ginger with the soy sauce, rice vinegar, and ketchup. Gradually whisk in the vegetable oil, add the coriander and season to taste. Whilst the new potatoes are still warm, mash them coarsely with a fork or masher, then mix in the mayonnaise, dijon mustard and chopped chervil and put to one side. Remove the lobster meat from the body and claws and cut into even sized pieces. Meanwhile, grill the bacon rashers until crisp. Put a couple of spoonfuls of the potato salad in the middle of the plate, arrange the salad leaves around and lightly spoon over the dressing. Place the lobster pieces on the potato and the bacon on top, then scatter over the chives. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”