Poached Scottish lobster, young turnips, pickled pink peppercorns and dulse

Fine Dining TV

Fine Dining TV

Standard Supplier 8th August 2017
Fine Dining TV

Fine Dining TV

Standard Supplier

Poached Scottish lobster, young turnips, pickled pink peppercorns and dulse

This is a Recipe from Ross Bryans, chef patron of Corrigan's Mayfair. The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Poached Scottish lobster, young turnips, pickled pink peppercorns and dulse recipe.


  • For the Lobster,
  • 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
  • Turnip puree and glazed baby turnips,
  • 4 large white turnips
  • 8 uniform baby turnips
  • 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


For the lobsters ,
Start by killing the Lobster by spearing a sharp knife into the head and cutting through.
Separate the claws and tail from the head and remove the entrails.
In a boiling court bouillon cook the tails for 3minutes and the claws (depending on the size between 3-5 minutes). Refresh into ice water and allow to cool.
Remove the lobster flesh from the shells, check and remove any cartilage if needed.
Bring the water to the boil and add the vegetables cut into 3-4inch pieces.
Add the vinegar and the lemons and a good pinch of salt.
Add the herbs and peppercorns.
Turnip puree and glazed baby turnips,
Take the large turnips and peel them, cut into 2inch 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.
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.
Drain off any excess liquid and keep on the side. Place the cooked turnips in a food blender and process until smooth and silky. Pass through a strainer.
For the baby turnips, leaving the sprouting top on peel off the skin and trim the top neatly.
Cook In the same process as the large turnips but to a soft bite.
Pickled peppercorn and dulse sauce,
Gently sweet the shallots and garlic in a medium sized sauce pan with no colour.
Crush the peppercorns and add them in.
Add both the white wine and the white wine vinegar and reduce by ¾ .
Add the splash of cream and bring to the boil.
Pass off the shallots in to a clean pan.
Heat the liquid gently and start to whish in the cold butter few pieces at a time until all is mixed in.
Reserve on the side.
Garnish for the sauce,
Put all but the pink peppercorns in to a medium sized sauce pan and bring to the boil. Allow to cool completely with the aromatics in side. When cold strain of the aromatics and add the pink peppercorns. Place the whole thing in to a vac-pac bag and seal on full. Allow 24 hours of marinade before using.
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.
Check the seasoning with salt and fresh squeezed lemon to taste.

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