- Muncaster Lobster 2 x 350g-400g chicks
- 700g Lobster
- Unsalted butter 250g
- Baby Vegetables 1 bunch
- Pinot Blanc 50ml
- Shallots 30g
- Cream 200ml
- English mustard 15g
- Cheshire cheese 100g
- 5 egg yolks case
- 30 dozen
- Chives 5g
- Tarragon 5g
- Chervil 5g
Butter Poached Muncaster lobster & Cheshire cheese sauce
Butter Poached Muncaster lobster & Cheshire cheese sauce
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 butter poached Muncaster lobster recipe. Butter Poached Muncaster lobster recipe and Cheshire cheese sauce. Main course cooked by Samuel Mairs from Grill on the Square during Cheshire Heat of the North West Young Chef Competition 2013.
Ingredients
Method
Prepare the lobsters cut through the head to kill the lobsters remove the tail and claws. Tie both tails together at opposite ends to hold together cook for 45secs-1min in boiling salted water then refresh in ice cold water.
Cook the claws cook for 3mins in boiling slated water then refresh in ice cold water.
Reserve for plating.
Cook the baby vegetables separately to separate there flavour and keep warm in their stocks, use tarragon to flavour carrots, chervil for fennel, and chive for the leeks. Keep hot for serving.
Prep the remaining herbs, picked chervil, chive batons and tarragon leaves.
Meanwhile start the reduction for the cheese sauce, place the shallots and wine in a pan, when nearly dry pan, add the cream, bring to the boil and whisk in the cheese and season. Keep warm.
make the sabayon with the egg yolks and fold in the cheese sauce and keep warm for serving.
To cook the lobsters use butter to make an emulsion with water and seasoning bring to 80-90c and cook for 12 minutes
Ensure sauce and vegetables are all hot and seasoned.
Assemble dish, finish with herbs.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
