Lobster soup. A simple pleasure, and one of my favourite things.
Lobster soup
Scotch blue lobster, and for the base, I started simply with onions and tomatoes, garlic, softened in bit of olive oil, splash of cognac. Then simmered in dashi, sherry vinegar, kaffir lime. Claws and tail poached in the stock and then all the precious juices are saved and all poured back into the soup. Shells are then toasted on a dry pan until it just starts to smoulder. Then it is all chucked into the stock. Topped with water on the odd occasion, only a touch of salt and then simmered for a day. The noble shellfish’s sheer purity of natural sweetness never ceases to amaze me. Finally it is sieved. Touch of paprika, lemon, cream and butter, blitzed with a hand food processor, et voila, bowl of liquid joy.
Gazpacho, BBQ Scottish lobster, datterini, English peas, avocado, capezzana olive oil, coriander.
Native lobster tail, blood peach, chives, paprika, Capezzana EVOO.
Dorset lobster, coral cognac sauce, blood peach, chives, capezzana olive oil, cayenne pepper.
Lobster soup. A simple pleasure, and one of my favourite things.
Scotch blue lobster, and for the base, I started simply with onions and tomatoes, garlic, softened in bit of olive oil, splash of cognac. Then simmered in dashi, sherry vinegar, kaffir lime. Claws and tail poached in the stock and then all the precious juices are saved and all poured back into the soup. Shells are then toasted on a dry pan until it just starts to smoulder. Then it is all chucked into the stock. Topped with water on the odd occasion, only a touch of salt and then simmered for a day. The noble shellfish’s sheer purity of natural sweetness never ceases to amaze me. Finally it is sieved. Touch of paprika, lemon, cream and butter, blitzed with a hand food processor, et voila, bowl of liquid joy.
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