Lobster Aid - By Ross Bryans

Ross Bryans

Ross Bryans

29th August 2018

Lobster Aid - By Ross Bryans

Lobster Aid - by Ross Bryans - a gently poached lobster with carrots and seaweed.

This is the fish dish that Ross cooked on day two on the Scotland heat on Great British Menu.

Ingredients

  • For the lobsters
  • 2x 600-800g Scottish native lobsters.
  • Court bullion
  • 3 litres of water
  • 2 lemons cut in half
  • 1 onion
  • 3 sticks of celery
  • 1 leek
  • ¼ bunch of Thyme
  • 1 Bay leaf
  • 10 White peppercorns
  • 300ml of white wine vinegar
  • Carrot puree and glazed baby carrots
  • 6 large Carrots
  • 8 uniform baby heritage carrots
  • 300ml of chicken stock
  • 250g of butter
  • Salt for seasoning
  • Pickled peppercorn and dulse sauce
  • 1 shallot finely sliced
  • ¼ clove of garlic finely sliced
  • 5 white peppercorns
  • 150ml of white wine
  • 150ml of white wine vinegar
  • Splash of double cream
  • 250g of diced cold butter
  • Garnish for the sauce
  • Pickled pink peppercorns
  • 250ml of muscat vinegar
  • 200ml of white wine vinegar
  • 2 star anise
  • 1tsp of mustard seeds
  • 6 cloves
  • 1 Cinnamon stick
  • 200g of pink peppercorns
  • Squid Ink crisps
  • 100g of tapioca
  • 300ml of water
  • 1tbsp of squid ink

Method

Lobsters
1. Bring the water to the boil and add the vegetables cut into 3-4inch pieces.
2. Add the vinegar and the lemons and a good pinch of salt.
3. Add the herbs and peppercorns.
4. Kill the Lobster by spearing a sharp knife into the head and cutting through.
5. Separate the claws and tail from the head and remove the pipe.
Carrot puree and glazed baby carrots
1. Take the large carrots and peel them, cut into thin pieces and sweet in a mediums size sauce pan, gently with no colour for a few seconds. Season with a pinch of salt at this stage.
2. Pour in 200ml of the chicken stock and 150 g of butter bring to the boil until the stock and the butter emulsify together .cover with parchment paper and cook until very soft.
3. Drain off any excess liquid and keep on the side. Place the cooked carrots in a food blender and process until smooth and silky. Pass through a strainer.
4. For the baby carrots, leaving the sprouting top on peel off the skin and trim the top neatly.
5. Cook In the same process as the large carrots but to a soft bite.
Pickled peppercorn and dulse sauce
1. Gently sweet the shallots and garlic in a medium-sized saucepan with no colour.
2. Crush the peppercorns and add them in.
3. Add both the white wine and the white wine vinegar and reduce by ¾ .
4. Add the splash of cream and bring to the boil.
5. Pass off the shallots into a clean pan.
6. Heat the liquid gently and start to whisk in the cold butter few pieces at a time until all is mixed in.
7. Reserve on the side.
Garnish
1. Put all but the pink peppercorns into a medium sized sauce pan and bring to the boil.
2. Allow to cool completely with the aromatics inside. When cold strain of the aromatics and add the pink peppercorns. Place the whole thing into a vac-pac bag and seal on full.
3. Allow 24 hours of marinade before using.
4. To complete the sauce add a few spoons of the pickled pink peppercorns, an equal amount of chopped fresh dulse seaweed(if you can’t get fresh, use dried but hydrate it first in some look warm water until soft) and a good pinch of freshly chopped dill.
5. Check the seasoning with salt and fresh squeezed lemon to taste.
Squid Ink Crisps
1. Rinse the tapioca under the sink in a sieve for approximately 10 minutes.
2. Place inside a medium sized sauce pot and cover with the water.
3. Bring to the boil and once boiling reduce to a gently simmer and cook until the tapioca pearls turn translucent.
4. Add the squid ink and mix well
5. Spread the mixture thinly onto a silplat matt and dehydrate for 24hrs
6. When drying is complete remove from the silplat matt and break it to 1-2inc pieces.
7. Deep fry the pieces at 200c, drain the puffed-up crackers onto some kitchen paper and lightly season.
8. Reserve for plating.