Cooking Lessons

Setting the standards high for myself my food hero, Raymond Blanc has his new book out, Le Manoir aux Quat’ Saisons – The Story of a Modern Classic, therefore his seasonal Lobster dish was on my radar to cook.

Lobster Plancha with Red Pepper Jus and Caradamon.

To me Lobster is opulent, exuding decandence and conjuring up thoughts of dining on the Orient Express or luxurious restaurants.

I am happy to say it is becoming more affordable to the general public with restaurants such as Nosh & Quaff, Lobster Peninsula and The Lobster Pot local to our vicinity. It is also in vogue at street food vendors with such mouth watering dishes as Lobster, Mac & Cheese or Lobster & Crayfish rolls.

Our local supplier of fresh seafood is the Birmingham Bull Ring Indoor Market offering a vast array of fresh fish, meat, fruit and veg. I choose the beautiful specimen below at a cost of £24.00.

The humane technique to kill a Lobster is to insert a knife in the cross on the top of the Lobster head with the blade facing forward to the front of it’s head. In one single movement put the knife through the cross and cut down between its eyes.

The recipe is broken down into several parts and the 1st part is the creation of a curry oil.

100ml extra virgin olive oil

6g curry powder

1 lemongrass stalk, bruised and finely chopped

7g kaffir lime leaves chopped

Lime Zest

Pinch of sea salt

Juice of 1 lime

Place the olive oil in a pan with the curry powder, lemongrass and lime leaves. Bring to a very low heat and leave to infuse for an hour. Add lime zest, lime juice and salt. Sieve and set aside.

To cook the Lobster bring a large pan of water to boil and blanch the tail for 30 seconds, then immerse in cold water. When cool cut the tail in half lengthways. Remove the dark tract. Lift the Lobster flesh out of the shell to ensure it is loose and easy to eat. Season with the curry oil, salt, a tiny pinch of cardamom powder and 1/4 tsp of finely grated fresh ginger.

Blanch the claws in the same water then cooked in simmered water for 20 – 25 minutes. Remove.

Now the 2nd part of the recipe – Red Pepper Reduction

Lobster shells, head and small legs.

750g red peppers

20ml olive oil

20ml dry white wine

Teaspoon freshly grated ginger

1 cardamom pod, seeds extracted and taken out

Pinch of cayenne pepper and a dash of white wine vinegar to taste.

Once the ‘dead man’s fingers’ have been removed from the lobster chop the head and legs into 1cm pieces.

Core and de seed the red peppers roughly chopping them. Blitz to a puree then strain through a fine sieve ensuring you keep as much juice as possible. Heat in a pan and reduce by half.

Heat the olive oil in a pan and sear the chopped lobster shells. Deglaze with the wine and then add the cardamom, ginger and cayenne pepper.

Pass through a sieve and add a splash of white wine vinegar to taste.

The various stages of the red pepper reduction – The simmering sauce.

Strained red peppers and sautéed lobster shells

Chopped lobster head and legs.

3rd part of the recipe

6 Jersey Royal potatoes, simmered for 10minutes, or until tender with a splash of extra virgin olive oil, rosemary and thyme sprig, 1 peeled clove of garlic, 1/2 bay leaf, 1 tbsp curry oil and a sprinkle of sea salt to impart flavour.

If you have a meat hammer break the Lobster claws and knuckles removing the meat carefully. I didn’t so I used my rolling pin. One good crack ensures the claw comes out whole, but if you are a little afraid of doing this just watch a You Tube video.