Scottish Lobster, compressed apple, marigold and lobster bisque

Seafood Scotland

Seafood Scotland

Standard Supplier 16th November 2017

Scottish Lobster, compressed apple, marigold and lobster bisque

Take your cooking to the next level with the following Scottish Lobster, compressed apple, marigold and lobster bisque recipe by Matt Worswick, head chef, Matt Worswick at The Latymer, Pennyhill Park.

Ingredients

  • Poached lobster:
  • 800g-1kg native lobster
  • 100g butter
  • Marigold oil
  • Pickled Apple Puree:
  • 6 cox apples peeled and diced
  • 250g sugar
  • 200g cider
  • 200g white wine vinegar
  • 3 cloves
  • 2 juniper berries
  • 1 cinnamon stick
  • 15g ginger
  • 5g black peppercorns
  • ½ lemon zest
  • Lobster Bisque recipe:
  • 1kg lobster bones
  • 2 carrots peeled and chopped
  • ½ celery stock peeled and diced
  • 1 leek chopped and washed
  • 300ml noilly prat
  • 300ml brandy
  • ½ bottle white wine
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds
  • 1 heaped teaspoon of tomato paste
  • 1 mild chilli
  • 20g ginger
  • 1 lemongrass stick smashed
  • 1 slice of lemon
  • 1 tsp dashi granules
  • 300ml double cream

Method

Poached lobster:
Poach the lobster in two separate parts in salted boiling water, 5 minutes for claws, 3 minutes for tails. Once cooked, refresh in ice water, remove from shell and Vacuum Pac with the butter and marigold oil. Reheat the tails at 56-60° water bath/steamer for approx 6 minutes depending on size.
Pickled Apple Puree:
Combine all the wet ingredients and heat to dissolve the sugar, add spices then pour over the apples. Transfer to a vacuum pac bag and steam until cooked at 85°C for approx 20 minutes. Drain off the liquid, blitz the apples and pass. Reserve until needed.
Lobster Bisque recipe:
Roast lobster bones at 180°C for 20 minutes until well coloured, sweat off all vegetables and spices in a heavy based pan until caramelised. Add the tomato paste and cook out, deglaze the pan with the alcohol and cook out until a syrup is formed. Add the lobster shells and the remaining ingredients, cover with water and simmer for approx 2 hours, pass and reduce again by 2/3rd add the cream and re-boil, reduce to the desire consistency then season.