Lobster with Leeks, Turnip and Curry Cream

This Lobster with Leeks, Turnip and Curry Cream recipe is a beautiful and speedy dish to make on the BBQ. This perfect plate of food contains a stunning selection of spices including nutmeg, cumin, fenugreek and much more. Delicious!

Ingredients

Lobster:

800g Native Lobster, cooked meat removed ( keep the shells )
2 Leeks
6 Grelot onions blanched

Spice mix:

½ Tsp Fenugreek Seeds
½ tsp Fresh Curry Leaf
½ tsp Cumin Seeds
½ tsp Cardamom seeds
½ tsp brown mustard seeds
½ tsp Turmeric
¼ tsp Grated Nutmeg
¼ tsp Chilli Flakes
Pinch ground Cloves
1 tsp Fine Salt
1 tsp Black Pepper

Blended to a powder mix

Sauce:

25g butter
2 Tbpsn Spice Mix
75ml White Wine
2 Sliced Shallots
1 Crushed Garlic Cloves
150ml Double cream
1 orange zest only

Garnish:

Savoury
Bronze fennel

Method

Print Recipe

Heat a BBQ until hot and the coals are white.

Place the leeks directly in the coals cook until charred.

To make the sauce, melt ½ the butter add the shallot and garlic, sweat for a few minutes, add the spice mix, wine, lobster shells and cream and cook gently for 5 minutes.

Char the onions on the BBQ. Sieve off the sauce into a clean pan, keep on the heat, finish with orange zest and a knob of butter. Pop the lobster in to warm through.

To serve, remove the leeks from the coals, cut in ½ lengthways, pop onto a plate, dot the onions around, top with lobster and sauce, garnish with herbs.

Dress with turnip tops, onion flowers and purple sorrel.