Roasted mixed shellfish

Roasted mixed shellfish

By
From
Hix Oyster & Chop House
Serves
2-4
Photographer
Jason Lowe

A dish of mixed shellfish is a great indulgent dish to order in a restaurant or serve for a dinner party. You can really use any kind of shellfish but try to limit the selection to about 4 varieties, or you will have too many different cooking times to contend with.

I like to serve the shellfish scattered with some seashore vegetables, to add that extra little taste of the sea. You can also use wild garlic leaves or hedgerow garlic instead of garlic cloves.

Ingredients

Quantity Ingredient
1 live lobster
2-3 tablespoons cold-pressed rapeseed oil
salt
freshly ground black pepper
4 medium scallops, cleaned, in the half-shell
6 razor clams
120g butter
6 garlic cloves, peeled and crushed
2 handfuls seashore vegetable(s), such as sea beet, samphire or sea purslane
2 tablespoons parsley, chopped
500g cockles, cleaned
or 500g clams, cleaned
or 500g mussels, cleaned
or 500g a combination of all three, cleaned

Method

  1. Place the lobster in the freezer an hour or so before cooking to make them sleepy (deemed to be the most humane way of preparing live lobsters for cooking). Preheat the oven to 220°C.
  2. Heat a large roasting tray in the oven for about 10 minutes, adding the rapeseed oil for the last couple of minutes. Split the lobster in half through the head and down the back, using a heavy, sharp knife, and crack open the claws. Season the lobster and lay flesh-side down in the roasting tray. Roast in the oven for about 10 minutes.
  3. Season the scallops and cockles (or ordinary clams or mussels). Add to the roasting tray and return to the oven for a further 5 minutes.
  4. Finally add the razor clams, butter and garlic and roast in the oven for a further few minutes until they are just opened.
  5. Meanwhile, plunge the seashore vegetable(s) into a pan of boiling lightly salted water and blanch for 1 minute, then drain thoroughly.
  6. Remove the roasting tray from the oven and toss in the seashore vegetable(s) and chopped parsley. Transfer to a warmed serving dish and serve at once.
Tags:
Hix Oyster & Chop House
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