Lobster with Tomato & Basil
This dish of Lobster with Tomato & Basil from Galton Blackiston is a light and summery dish that utilises ingredients sourced locally.
Ingredients
For the tomato water
- 1kg San Marzano tomatoes, halved
- 2 shallots, peeled and chopped
- 40 g of basil leaves
- 40 grams coriander
- 1tbsp caster sugar
- 1/2 cucumber peeled and chopped
- A good grinding of black pepper
For the lobster
Lobsters weighing about 1 and 1/2 lbs each
For the basil mayonnaise
- 2 egg yolks
- 1tbsp white wine vinegar
- a good squeeze of lemon juice
- 1tsp Dijon mustard
To garnish
- 12 dehydrated baby tomatoes semi dehydrated
- 1 cooked and turned new potato
- Samphire
- Butter, to coat samphire
- Balsamic vinegar, dash
- A selection of baby basil leaves
Method
- Add all ingredients together for the tomato water and blitz in a food processor. Then pour into a sieve lined with muslin and let the clear resulting juice run out. Taste and place in the fridge until needed.
- Cook the lobsters from raw, straight on the barbeque, basting liberally with brown butter from raw. Make sure they are cooked through, so the meat is opaque. It should take minutes. Then rest, deshell, remove the claw meat carefully, and slice up the rest.
- Whizz the ingredients for the basil mayo together in a food processor, then drizzle in basil oil to make a vibrant green mayonnaise. Season with salt and pepper and place in a squeeze bottle to add to the dish as you like.
- Cook the samphire in boiling water until well done. Smother in butter and add a little balsamic vinegar.
- To plate, pipe a little basil mayonnaise, place the tomatoes around the plate, a cooked new potato and some sliced lobster. Top with samphire and fresh herbs, then pour the tomato consomme around the edge into the dish.
Ingredients
For the tomato water
- 1kg San Marzano tomatoes, halved
- 2 shallots, peeled and chopped
- 40 g of basil leaves
- 40 grams coriander
- 1tbsp caster sugar
- 1/2 cucumber peeled and chopped
- A good grinding of black pepper
For the lobster
Lobsters weighing about 1 and 1/2 lbs each
For the basil mayonnaise
- 2 egg yolks
- 1tbsp white wine vinegar
- a good squeeze of lemon juice
- 1tsp Dijon mustard
To garnish
- 12 dehydrated baby tomatoes semi dehydrated
- 1 cooked and turned new potato
- Samphire
- Butter, to coat samphire
- Balsamic vinegar, dash
- A selection of baby basil leaves
Method
- Add all ingredients together for the tomato water and blitz in a food processor. Then pour into a sieve lined with muslin and let the clear resulting juice run out. Taste and place in the fridge until needed.
- Cook the lobsters from raw, straight on the barbeque, basting liberally with brown butter from raw. Make sure they are cooked through, so the meat is opaque. It should take minutes. Then rest, deshell, remove the claw meat carefully, and slice up the rest.
- Whizz the ingredients for the basil mayo together in a food processor, then drizzle in basil oil to make a vibrant green mayonnaise. Season with salt and pepper and place in a squeeze bottle to add to the dish as you like.
- Cook the samphire in boiling water until well done. Smother in butter and add a little balsamic vinegar.
- To plate, pipe a little basil mayonnaise, place the tomatoes around the plate, a cooked new potato and some sliced lobster. Top with samphire and fresh herbs, then pour the tomato consomme around the edge into the dish.
