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Lobster and Sea Bass with Carrot Julienne


Ingredients for lobster sauce -

2 lobsters, cooked

50g/2oz butter
1 onion, roughly chopped
50g/2oz ginger, finely chopped

4 sprigs thyme

1 tbsp tomato puree

75ml/3floz white wine

300ml/11floz chicken stock

75ml/3floz double cream


Ingredients –

Sea bass fillet, 250g/9oz piece




Lobster and Sea Bass with Carrot Julienne
Difficulty: easy


Method for lobster sauce –
• Cut the lobsters in half lengthways, and pull out the meat then crack the claws and remove the meat in one piece.
• Set aside and roughly chop the shells.
• Heat a large sauté pan until hot, add half the butter, the onion, carrot and thyme and cook for 2-3 minutes until just softened but not coloured.
• Add the lobster shells, cayenne and tomato puree and cook for 1 minute.
• Add the white wine and brandy and flame to burn off the alcohol.
• Add the chicken stock, bring to the boil, then reduce the heat and simmer for 30 minutes.
• Place in a food blender in batches and blitz to a puree.
• Press through a fine sieve into a saucepan, whisk in the cream and check the seasoning.
• Cut the lobster tail into large dice.
• Heat a frying pan until medium hot, add the remaining butter and lobster claws and cook on each side for 1-2 minutes until just coloured and hot through.
• Season with salt and black pepper.
• Bring a large pan of salted water to the boil, drop the pasta in and cook for 2 minutes until just cooked through.
• Drain and toss with a little olive oil, the diced lobster, diced tomato and chervil.
• Season with salt and black pepper.

To serve –
• Pile the linguine onto a pasta plate and top with a lobster claw.
• Spoon the bisque around and just over the pasta.