Ingredients
Cauliflower Puree
- 5 ml extra virgin olive oil
- 10 g shallots, finely chopped
- 5 g garlic, finely chopped
- 300 g cauliflower
- 80 ml chicken stock
- 25 ml double cream
- Salt and pepper, to taste
Poached Lobster and Lime and Coriander Nage
- 2 medium size whole
- Scottish lobster (550-600 g each)
- 100 ml lobster bisque
- 10 ml Noilly Prat
- Salt and pepper, to season
- 50 g mirepoix of vegetables
- 5 g chopped garlic
- 1 bay leaf
- 80 ml white wine
- 50 ml white chicken stock
- 200 g unsalted butter
- 1 lime (juice only)
- 1 tbsp coriander, finely chopped
Scallops, Peach and Garnish
- 5 ml extra virgin olive oil
- 8 scallops
- 5 g sliced garlic
- 1 sprig fresh rosemary
- 50 g unsalted butter
- Salt and pepper, to taste
- 250 ml sugar stock syrup
- ¼ vanilla pod (seeds only)
- 1 tbsp lemon juice
- 1 whole peach
- 5 g red amaranth and samphire cress
- 5 g white truffle
How to Make It
-
Cauliflower Puree
- Heat up a sauté pan, then add the olive oil, when hot add the shallots and garlic, sauté until soft, add the cauliflower and sauté without colouring.
- Add the chicken stock, cook for a further 15- 20 minutes then strain off the cauliflower mix. Keep the stock for further use.
- Now place in a blender and blitz until smooth. Whilst blitzing, add the double cream and chicken stock, combine together until smooth in consistency.
- Season to taste. Keep in a warm place for further use. Poached Lobster
- Sting the lobsters, then poach in the steamer for 3-4 minutes. Take out of the shell. Place the steamed lobster in a vacuum bag, then add ½ of the bisque and noilly prat mixture and season. Seal the bag
- Cook the tail for a further 25 minutes in a water bath at 50°C. Remove from water bath and leave to one side, in a warm place, until ready to use.
- For the claws, place them a vacuum bag, then add the remaining bisque and noilly prat mixture, seal the bag. Cook the claws in a water bath for 15 minutes at 50°C. Before plating remove the membrane from the claws. Lime and Coriander Nage
- Sauté the mirepoix with garlic and bay leaf deglaze with white wine and reduce by three-quarters.
- Add the 50 ml of chicken stock, reduce by two-thirds until syrupy, season to taste.
- Now add the butter and whisk gently until combined.
- Strain the mixture through a fine sieve, add the juice of a lime and a tablespoon of finely chopped coriander. Keep covered in a warm place until ready to plate. Scallops
- In a pan over a medium heat, pour a little oil and sear the scallops until golden brown on each side.
- Add a little garlic with some fresh rosemary sprigs, a little more butter and allow the butter to melt and bubble before tilting the pan and basting the scallops with the infused liquid butter.
- Season to taste. Keep in a warm place for further use. Peach
- Using 250 ml sugar stock syrup, add onequarter of a vanilla pod seeds.
- Add a squeeze of lemon juice (approx. 1 tbsp).
- Poach the peach for until soft but still firm, until the skins peels off easily. Cut into 8 wedges.