Tuesday, 17 May 2011


I found this Mark Hix recipe in the Telegraph Magazine on Saturday and thought it looked pretty good. I am yet to try it out as no Lobster in the fishmonger in Malton but let me know if you think its any good... 

Serves 4
the meat from the claws and body of 2 boiled lobsters
4 rashers thinly cut smoked streaky bacon
4 handfuls sea spinach
For the lobster 'glaze’
the shell from 1 lobster, crushed 
1-2 tbsp cold-pressed rapeseed oil, plus 1 tbsp for the dressing

First, make the lobster glaze. Fry the lobster shell in 1-2 tablespoons of rapeseed oil until the shell turns pale pink and browns in places. 
Add 600ml water and simmer until reduced by a third. Fry the bacon rashers in a frying-pan until crisp, then break into shards. 
Divide the sea spinach and lobster meat among four plates, then scatter the bacon over the top. 
Warm six tablespoons of lobster glaze in a pan, whisk in the final tablespoon of rapeseed oil and spoon over the salad, then serve.

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