Whitby Lobster with Cod Roe Pâté, Lowna Dairy Goat’s Curd and Squid Ink Crackers, Soft Herbs

Andrew Pern

Andrew Pern

22nd September 2017
Andrew Pern

Whitby Lobster with Cod Roe Pâté, Lowna Dairy Goat’s Curd and Squid Ink Crackers, Soft Herbs

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 Whitby Lobster with Cod Roe Pâté, Lowna Dairy Goat’s Curd and Squid Ink Crackers, Soft Herbs recipe. This is my recipe for Whitby Lobster with Cod Roe Pâté, Lowna Dairy Goat’s Curd and Squid Ink Crackers, Soft Herbs from the menu at The Star Inn The Harbour - serves 2


  • 1x 450-500g live native lobster
  • Court bouillon
  • For the Pâté:
  • 250g smoked cod’s roe
  • 400ml rapeseed oil
  • 6 drops of Tabasco
  • 1 clove garlic, grated
  • Juice of 1 lemon
  • 100ml water
  • 100g Lowna Dairy Goat’s Curd
  • 100g Heritage Tomatoes, preferably Zebra Tomatoes
  • For the Lemon Water Vinaigrette:
  • 50ml Lemon Oil
  • 15ml reduced lime cordial
  • 15ml lemon juice
  • For the Crackers:
  • 100g brown rice
  • 300ml water
  • 50ml squid ink
  • For the Soft Herbs:
  • Chervil
  • Nasturtium leaves
  • Jack-by-the-Hedge
  • Thyme flowers
  • Chive flowers
  • Seasoning


First, make the pâté by removing the fine membrane from the roe, then blitzing to a paste in a blender. Add the water, crushed garlic, lemon juice and tabasco. Combine these together in the blender then, whilst still blending, slowly add the oil to make a mayonnaise consistency and pass through a coarse sieve. Refrigerate if preparing ahead, removing in time to return to room temperature.
Next, slice the tomatoes very finely and prepare the lemon water vinaigrette by combining the ingredients. Cover the tomatoes lightly with the vinaigrette and allow the flavours to develop for around 30 minutes.
The crackers are made by first cooking the rice in the water and ink until very soft. Drain the rice well and spread out on a tray and place in the oven at the lowest heat to dry out. Form ‘crackers’ roughly 6cm diameter, then deep-fry at 180˚C until crisp for approximately 10 seconds. Remove, drain and season.
Kill the lobster by stabbing at the cross section of its head. Remove the head, claws and tail. Snap the tail at the bottom and remove the dark intestinal thread. Place a spoon in the body to keep it straight whilst cooking. Bring a pan of court bouillon to the boil and drop in the claws, after 2 minutes, add the tail and the claws and cook for a further 4 minutes. Remove from the pan and refresh with cold water.
Slice the lobster and arrange on the serving plate or dish with the pâté, dressed tomatoes, curd and herbs. The crackers can be served separately or as an integral part of the dish.

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