For the ladies and gentry – my fish course for Great British Menu 2017

Andrew Clatworthy

Andrew Clatworthy

10th May 2017

For the ladies and gentry – my fish course for Great British Menu 2017

For the ladies and gentry – my fish course for Great British Menu 2017

Ingredients

  • 1kg lobster
  • 1 litre cream
  • 1 litre milk
  • 2 bunch’s dill
  • 8 sheets dried nori seaweed
  • 6 rosscoff onions
  • 2 bunches lovage
  • vanilla essence
  • lavender flowers
  • 6 limes
  • 60g paprika
  • Chinese 5 spice powder
  • For the Lobster
  • 1 litre water
  • 120ml white wine vinegar
  • 120g salt
  • 6 carrots
  • 6 onions
  • 40g fennel seeds
  • 12 bay leaves
  • 4 star anise

Method

For the Lobster
Add water vinegar and salt to a pan and boil. Meanwhile brown all veg and spices until crisp, pour salted water over veg and bring to a boil. Add lobster and cook for 7 minutes. Take out lobster and place to ice cold water.
For the tail meat
Remove tail and set a side (add dressing and lemon)
For the Claw and knuckle meat
Remove claw and knuckle meat and flavour with dill, smoked paprika, tabasco, lime and vanilla.
For the sauce
Roast all bones and add to reduction of cream, nori seaweed and shallots
For the crispy Seaweed
Pat wet the nori seaweed and deep fry. Sprinkle with table salt and Chinese 5 spice
For the lovage vinegar
Warm lovage and add to warmed cider vinegar, leave to infuse. Add droplets to the dish
For the dill oil cream
Add dill to boiling water for 4 minutes. Refresh. Add to blender with equal parts olive oil and blitz for 6 mins. Add equal parts cream, milk and dill oil to a cup and leave. Stir before serving
For the Rosscoff onions
Grill and add cider vinegar, dill oil, drops of lovage vinegar and salt

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.