Poached Scottish Lobster with Lardo di Colonnata, pickled vegetables, tomato, tarragon and a coral vinaigrette from Matt Abe, Chef de Cuisine for Clare Smyth at Restaurant Gordon Ramsay, Royal Hospital Road
Serve your Lobster Cream Sauce with gently poached Sole or baked loin of Cod, you can add chopped fresh herbs and English Mustard for a rich tasting dish. Add any cooking juices from the fish to the finished sauce.
This was the winning recipe suggestion from the Philadelphia Professional Competition 2009 – we loved the use of Philadelphia and the combination of flavours. Philly's tips