Trio of Lobster

Main courseServes 4

Preheat fryer to 180 C Preheat oven to 200 C *To prepare the Lobster* Stab lobsters through the back of the head and then add to boiling water for eight minutes Remove and run under cold water until cold Cut each lobster in half, directly through the back of the lobster, discarding the brain and the tract pipe. Crack the claws and arms and remove the meat – keep the claws whole Remove the tails with the meat inside the shell Once completed on all the lobster halves, flip the tails over so the red tail meat is showing *For the fish cream sauce* Peel and slice the onion, fennel bulb, garlic and celery. Cook for 5 minutes on a low heat, stirring occasionally so as not to colour too much. Add the wine, fish stock, brandy and star anise, reduce by half and then add the double cream. Bring to the boil, season well and drain. Divide the sauce into two pans, one third in one (Fish cream sauce) and two thirds in the other (for the Thermidor sauce) *For the Thermidor Sauce* Add the mustard to the pan with the two thirds fish cream sauce and bring to a boil. Set aside


2 x 700g Lobsters
*Lobster Tails*
85g gruyere or comte cheese
2 x large king scallops
12.5g Panko (Japanese breadcrumbs)
*Fish Cream Sauce*
1 fennel bulb
1 clove garlic, 1 stick celery, 1 onion
200ml white wine
200ml fish stock
35ml brandy
2 star anise
400ml double cream
*Thermidor Sauce*
2/3rds of fish cream sauce (prepared from above)
10g English mustard
*Lobster & Prawn pie*
70g Greenland Prawns
35g capers
2 Maris piper potatoes (peeled, chopped and mashed with 25g unsalted butter)
*Crispy claws*
1 egg (beaten)
1 tbsp plain flour
12.5g Panko
35g brown shrimp
6 blush tomatoes (finely chopped)
1 red onion (finely chopped)
5g coriander, 10g dill, 10g basil (finely chopped)
Squeeze of fresh lemon juice