Infotel Magazine | Edition 7 | 2016

To Serve
Method
1. Cook the lobsters in salted boiling water
for approximately 11 minutes. Remove
from the water and allow to cool naturally.
Remove from the shell, cut the tail into
even sized nuggets and the claws in half.
2. Peel and roughly chop the celeriac,
boil in salted water until very well cooked,
drain and place back in the saucepan with
smoked paprika. I use a stick liquidiser for
this stage (or use a blender) to puree until
it’s very smooth. You may need to add a
little of the cooking water to loosen.
Add the mayonnaise, season and blend.
3. Using a potato peeler, peel through the
courgettes to give fine ribbons, plunge into
salted boiling water, literally for 5 seconds
to soften, then straight away run under
cold water to refresh. Using the same
water, plunge the samphire in, again,
just for a few seconds, then refresh
under cold water.
4. Cut the chilli in half, remove the
seeds, cut into fine dice.
EVERYTHING UP TO THIS
STAGE CAN BE PREPARED
EARLIER IN THE DAY
It is nice to serve the lobster at
room temperature, so if it has been
refrigerated, allow to sit at room
temperature for at least 30 minutes.
1. Place 1 tablespoon of celeriac puree to
one side of the plate, pull spoon across
the plate to form an oval of puree.
2. Warm the honey, add the chopped
chilli and tarragon leaves, then toss
the courgette ribbons in it and season.
Place across the middle of the plate
going diagonal to the puree.
3. Place a 6th of the lobster on
the courgettes.
4. Heat a non stick frying pan to a high
heat, very lightly brush the scallops with
olive oil, season and cook for approximately
45 seconds each side, the hotter the pan
the better as this will allow the scallops
to caramelise.
5. Place three pieces of scallop on each
plate, intermingled with the lobster.
6. Scatter samphire and sea herbs over
the scallops and lobster.
7. Mix the rapeseed oil, juice of two limes
and chopped tarragon together and pour
over and around the dish. Serve with some
nice buttered new potatoes and a crisp
green salad.
• 2 x 1 ¼ lb lobster
• 9 x scallops cleaned, cut in ½
• 2 x courgettes
• 1 x small celeriac
• 1 tbsp Mayonnaise
• ½ tsp smoked paprika
• ½ red chilli (medium heat)
Ingredients
• Picked tarragon leaves to taste
• 1 tbsp clear honey
• Juice of 2 limes
• 6 tbsp Rapeseed oil
• 1 tub sea herbs
(I used sea purslane which can
be bought in specialist food shops
or online)
• ½ tbsp chopped tarragon
• 4 oz Samphire
• Olive oil
• Seasoning
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