Ingredients

  • 1 medium cooked Lobster, cooled
  • 20g butter
  • 1 large shallot onion finely chopped
  • 200ml dry vermouth
  • 150ml pint double cream
  • 125g pack, crayfish tails
  • Small bunch tarragon roughly chopped
  • 1 small lemon
For the crumb top:
  • 40g fresh breadcrumbs
  • 20mls olive oil
  • Zest lemon
  • Extra tarragon
For the truffle and parmesan chips:
  • 4 Maris Piper or King Edward Potatoes
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 3 tsp truffle oil
  • 25g finely grated parmesan (or vegetarian alternative)

Method

Using a large sharp knife cut and spilt the cooked cooled lobster in half-length ways. Remove the flesh from the tail ends and set to one side. Remove the sack and roe in the upper part of the lobster shells, wipe out the shells and place on a baking tray and set to one side.

Wrap the claws in a clean tea towel and lightly smash with a rolling pin. Remove the flesh and cut the tail and claw meat into even sized pieces.

In a medium pan heat the butter or olive oil and gently fry the shallots until softened. Add the vermouth and boil and reduce the liquid by half. Pour in the cream, tarragon and add a squeeze of lemon and season to taste. Add the lobster flesh and crayfish tail to the sauce and gently heat through for 3 minutes.

Meanwhile pre heat the grill to medium. Place the baking tray with the empty lobster shells under the grill to heat through for 2 minutes.

In a small bowl combine the crumb ingredients together. Divide the heated lobster mixture and sauce into the hot lobster shells. Sprinkle over the crumbs and place until the grill for 2/3 minutes until golden. (or you could fry off crumbs in pan and sprinkle over) Serve at once.

Truffle and Parmesan Chips

For the chips – wash 4 medium sized (approx 600g in total) Maris Piper or King Edward potatoes leaving the skins on. Using a sharp knife roughly square up the potatoes then slice each potato into three equal 1cm thick slices then cut each slice into approx three chips.

Place the cut chips in a bowl and cover with cold water and leave to soak for 30 minutes (this helps to get rid of excess starch. Drain and dry the chips well on a clean tea towel or kitchen paper.

Place the potatoes in a bowl and toss with 2 tablespoons olive oil and season well with Cornish “salt and peppery” Place on a baking tray lined with parchment (do not over fill tray as the chips will steam rather than go crisp). Place in a preheated oven 200C/400F/Gas 6 for approx 25/30 minutes, turning occasionally until golden and crisp.

To serve toss through 3 tsp truffle oil and 25g finely grated parmesan serve at once.

Ingredients

  • 1 medium cooked Lobster, cooled
  • 20g butter
  • 1 large shallot onion finely chopped
  • 200ml dry vermouth
  • 150ml pint double cream
  • 125g pack, crayfish tails
  • Small bunch tarragon roughly chopped
  • 1 small lemon
For the crumb top:
  • 40g fresh breadcrumbs
  • 20mls olive oil
  • Zest lemon
  • Extra tarragon
For the truffle and parmesan chips:
  • 4 Maris Piper or King Edward Potatoes
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 3 tsp truffle oil
  • 25g finely grated parmesan (or vegetarian alternative)

Method

Using a large sharp knife cut and spilt the cooked cooled lobster in half-length ways. Remove the flesh from the tail ends and set to one side. Remove the sack and roe in the upper part of the lobster shells, wipe out the shells and place on a baking tray and set to one side.

Wrap the claws in a clean tea towel and lightly smash with a rolling pin. Remove the flesh and cut the tail and claw meat into even sized pieces.

In a medium pan heat the butter or olive oil and gently fry the shallots until softened. Add the vermouth and boil and reduce the liquid by half. Pour in the cream, tarragon and add a squeeze of lemon and season to taste. Add the lobster flesh and crayfish tail to the sauce and gently heat through for 3 minutes.

Meanwhile pre heat the grill to medium. Place the baking tray with the empty lobster shells under the grill to heat through for 2 minutes.

In a small bowl combine the crumb ingredients together. Divide the heated lobster mixture and sauce into the hot lobster shells. Sprinkle over the crumbs and place until the grill for 2/3 minutes until golden. (or you could fry off crumbs in pan and sprinkle over) Serve at once.

Truffle and Parmesan Chips

For the chips – wash 4 medium sized (approx 600g in total) Maris Piper or King Edward potatoes leaving the skins on. Using a sharp knife roughly square up the potatoes then slice each potato into three equal 1cm thick slices then cut each slice into approx three chips.

Place the cut chips in a bowl and cover with cold water and leave to soak for 30 minutes (this helps to get rid of excess starch. Drain and dry the chips well on a clean tea towel or kitchen paper.

Place the potatoes in a bowl and toss with 2 tablespoons olive oil and season well with Cornish “salt and peppery” Place on a baking tray lined with parchment (do not over fill tray as the chips will steam rather than go crisp). Place in a preheated oven 200C/400F/Gas 6 for approx 25/30 minutes, turning occasionally until golden and crisp.

To serve toss through 3 tsp truffle oil and 25g finely grated parmesan serve at once.